Reviewer:

milspouse21yrs

Reviewed: May 22, 2013

Simple and tasty. Can substitute vanilla or almond extract.

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Reviewer:

Deathmagus

Reviewed: May 3, 2013

Great recipe!! My husband was eating them as I was trying to cut them up. Only thing I did difference was add a cup of chopped almonds. Otherwise I followed the recipe exactly and had not problems with the dough.

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Reviewer:

LORIE72

Cooking Level: Intermediate

Home Town: North Attleboro, Massachusetts, USA

Living In: East Providence, Rhode Island, USA

Reviewed: Apr. 24, 2013

Excellent "foolproof" recipe. Lends itself to be tweaked with whatever nuts, fruit, or flavoring of your preference. Can sub. half oil/butter with apple sauce to cut calories. Thanks !!

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Reviewer:

The Mad Ukranian

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Apr. 16, 2013

I just made my second batch these were with oil I prefer butter I put only 80gr in and they had a far better taste so with stick to butter in future but still the best biscotti ever!!!

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Reviewer:

denise

Reviewed: Mar. 29, 2013

Great recipe. I didn't have anise extract so used almond extract instead and the cookies turned out well. I've been making a chocolate walnut biscotti for years but wanted to try a non-chocolate version. This recipe is so simple that I wasn't expecting the cookies to turn out as well as they did. My chocolate biscotti are crisper than these (maybe because they are made with butter instead of oil), but I may like the texture of these better - more crumbly, a bit easier on the teeth. I bought some anise extract to try next time.

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Reviewer:

JBS

Reviewed: Mar. 29, 2013

I make a batch every other week for my parents as they love it. I use almonds, walnuts or pecans to vary the taste.

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Reviewer:

BELLEBROWN

Reviewed: Mar. 25, 2013

I have made this recipe several times and everyone loves it. People always think I slaved over my biscotti, but with this recipe I can't believe how easy they are to make. BTW, I usually use 1 1/2 tsps. vanilla extract and 1 1/2 tsps. of almond extract instead of all almond extract, which I find far too strong a flavor.

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Reviewer:

Skozik01

Reviewed: Feb. 23, 2013

This was fantastic and easy (and I usually can't bake anything). It worried me that it looked more like "crumbles" than dough but when I divided it into two pieces and rolled it, it was right. I ate some that I cut off the ends after baking and it was delicious so I thought I'd get fancy and brush on a chocolate covering. Well, I learned that you need to "temper" chocolate or it will melt in your hands as well as your mouth. If you decide to do this same thing and are an inexperienced baker like me. Look up "tempering chocolate" before you dip or brush chocolate on your biscotti. The biscotti was great on it's own though and tasted better than the expensive store bought biscotti

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Reviewer:

Nasja1984

Cooking Level: Intermediate

Reviewed: Feb. 19, 2013

I love this recipe. These were the first biscotti's I've ever made and I can't wait to make MORE! The anise extract is very strong. It smells like licorice/mint almost and the smell of it will fill up your whole kitchen! In the future I would use vanilla extract and anise extract, I figured that I'd customize the extract portion of this recipe because the anise extract was very strong. Overall, they were also very simple to make in my opinion.

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