Reviewed: Dec. 28, 2008

Easy and delicious!

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ABBRA888

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: London, Ontario, Canada

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Reviewed: Dec. 27, 2008

This was my first attempt at Biscotti and they were awesome! I made a double batch, and omitted the choc chips because I did not have them on hand. Used pecans instead of walnuts, and added Craisins-really good! I planned to drizzle melted almond bark on the outsides, but my family ate ALL of them before I got to that step. Needless to say I will make them again! I used a silcone pad as someone recommended, and so NO sticking at all. I had no problem slicing with a serated knife. I baked longer on the second bake just to dry them out really good, as it is raining today. I will give these for Christmas next year! Thanks for an awesome recipe!

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CANDYK

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Reviewed: Dec. 24, 2008

These were pretty good, but nothing to get excited about. I drizzled half of them with white chocolate icing. Also - the temp and times are way off in this recipe - try 325 for 35 minutes instead. Good luck!

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Kitty Rainethorne

Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA

Living In: Glen Arm, Maryland, USA

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Reviewed: Dec. 23, 2008

I made these for a cookie party the other day and my family and friends drooled over them. I love biscotti, but even my mother who's not too big of a fan of them, couldn't keep her hands off of them. I speak for everybody who tried them as well as me, but this recipe is definitely a keeper!

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Sheebiewonder

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

Everyone who ate one of these loved them. Sweeter and more exciting that most biscottis.

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Mom's Kitchen

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Reviewed: Dec. 22, 2008

This recipe has a great flavor. Works up quickly. I made exactly as written. The product was absolutely yummy.

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CJEREE

Cooking Level: Expert

Living In: Stillwater, Oklahoma, USA

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Reviewed: Dec. 20, 2008

This was my first attempt at Biscotti and I am happy to say it turned out great! I baked the biscotti on a baking stone then let it cool before cutting for the second bake. I drizzled dark chocolate and semi-sweet chocolate on them. I dipped some of them in white chocolate at one end. Great recipe!

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SunshineMama

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Makanda, Illinois, USA

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Reviewed: Dec. 19, 2008

I left out the chocolate chips, increased walnuts to 1/2 cup, added a bit more cocoa powder and flour as well. I also didn't do the egg wash. The baking time on these is off. I baked @ 350 for 30 minutes for the first bake and 15 minutes for the second bake. Turned out great - very chocolatey, even without the chips.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 14, 2008

These are very festive, I sliced them after cooling only for about 15 min then baked them the second time

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susie

Cooking Level: Intermediate

Living In: Ashland, Oregon, USA

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Reviewed: Dec. 14, 2008

Perfect! I don't really like biscottis, but this sounded good and I figured I would give them to my mom & sister for fun. I decorated them as a previous person did with drizzled white and milk chocolate and sprinkled more finely chopped walnuts on them. I even took a few to work and they were poking fun saying that I bought them at a store and put them in my own container. They are so pretty to look at and everyone loved the flavor. I also thought they were very simple to make. Thanks for sharing!

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Bonnie

Cooking Level: Expert

Home Town: Federal Way, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 6, 2008

Yum! These taste delicious. I didn't have any chocolate chips, but I did add in about 1/4 cup chopped almonds, which was a great addition. They almonds turned out perfectly toasted. I did have some problems with the loaf crumbling, but not so much; I cooked it 20 minutes and followed some other reviewers' suggestions, cutting it after only about 10-15 minutes of cooling so it was still a little soft and easy to cut. I think I undercooked them the second time around; they weren't as hard and crunchy as I'd have liked. But I will make these again!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Nov. 11, 2008

really yummy. I made forgot the nuts and glaze, but they still came out great. I'm going to make more with the nuts and glaze...I know they'll be extra really yummy.

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TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 8, 2008

Great recipe! I turned the oven down to 325 for the second baking because I was afraid 375 was too high. The biscotti dried out perfectly with no burning.

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sandceaton

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Reviewed: Nov. 6, 2008

OMG these are good! I've never made or eaten biscotti before and I have to say these are by far my favourite hard cookies. I will definately make these again and again and again. I may even try to dip half the biscotti in a little mint chocolate for the holidays and swirl a little green and red coloured white chocolate over them too to make them more festive. What a great recipe, thanks for sharing!Update:March 11, 2009. I made these for a bake sale for my husbands work and they were a hit! I swirled chocolate all over them and they were good. I did over bake them a little so they were extra hard but still good.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Oct. 21, 2008

I liked it but the egg wash was just too eggy for me :(

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Sep. 24, 2008

Added more cocoa, less flour.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

Nothing personal. We just aren't biscotti people.

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Fairisia

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Reviewed: Sep. 2, 2008

THE BEST!!!

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pauladeenfan

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Reviewed: Aug. 23, 2008

I made this recipe today along with 2 other biscotti recipes (Cinnamon Sugar Biscottis & Double Chocolate Biscottis) & I gotta say these must be my favorite out of all 3! After the first bake, they were warm, soft & tasted like an awesome brownie (I wonder if you could just then take them out and leave like that as brownies because if you could then this would be the best brownie recipe ever!). But after the second bake they got crispier & harder & got a slight bitter chocolate taste which was just fine! The only changes that I made were that I didn't add the vanilla extract because I couldn't find any in my house. I also didn't add the semisweet chocolate chips but instead I added 1/4 of a bar of Lindt's Dark Chocolate & Orange chocolate along with 1/8 of a bar of Lindt's 85% Dark Chocolate. I also added 2 tsp of powdered sugar so that they wouldn't be too bitter because of all the dark chocolate. I also added 2 tbs. of unsweetened coconut flakes & 5-8 chopped hazelnuts. I didn't do the egg wash. I found the raw dough to be a bit TOO dry but that might because when I was making the Double Chocolate Biscottis, 1 egg had 2 yolks in it so I tried to divide it but I guess the other one had more of the egg white so there was less liquid so I just added 1-2 tbs. of milk & that helped a bit. Also I guess I didn't bake them long enough because when they were done & cooled they were still slighty soft but barely but that's fine. They really do taste like brownies & are the best c

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DebbieRoo7994

Cooking Level: Professional

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Reviewed: Jul. 24, 2008

Excellent! I added another tablespoon of flour when I was forming the loaves so it wouldn't stick to my fingers as much. To those that thought it wsa too dry, Biscotti is supposed to be dry. Thats the point in cutting and baking a second time. If you thought it was too dry, Biscotti isn't for you.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Brownie Biscotti

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