Reviewed: Nov. 24, 2009

You might need a little extra flour as this dough can be sticky but the end product is wonderfully delicious!

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Reviewed: May 26, 2009

Don't follow the metric measures, they're totally wrong. Mine ended up too liquid to form a biscotti. The end result was a disaster.

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ramsay

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Reviewed: Mar. 29, 2009

I fixed this for an Italian themed dinner party. It turned out great. I must admit I did not have hazelnut liqueur so substituted Orange liqueur. We dipped them in Franseca 10 yr aged tawny port. Enjoyed by all.Will do again.

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Lisa

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Reviewed: Jun. 19, 2008

A big hit at our girls' night! I used amaretto and almonds instead of hazelnut liqueur and hazelnuts.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 15, 2008

These are great, the dough is supposed to be sticky so I don't think I would add more flour. Just use a little cornflour or rice flour to shape them. Also I'm really confused about why some reviewers keep referring to this recipe as "virtually fat free" and "containing only good fats from the nuts", there are 6 eggs in this!!!!

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holarosa

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Reviewed: Jan. 26, 2008

This was my second attempt at biscotti and they turned out soooo good! Even my husband liked them, and he hates biscotti. Was a bit worried when I put the dough onto the baking sheet as it was very ooey and gooey. Was afraid it would spread but it puffed up a bit in the oven and cooked out just right. Didn't have the hazelnut liqueur so used a chai liqueur instead and still turned out great. Thanks for the recipe, it was just what I wanted!

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Janola

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Reviewed: Aug. 4, 2007

These are a little work and are time consuming but well worth it. I made several big batches for Christmas and everyone RAVED over them!

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jayell79

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Reviewed: Apr. 21, 2007

This is the same biscotti I used to buy in Boston's famous North End Italian district. I have searched for years for this. Thankyou!alaskababa

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ALASKABABA

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Reviewed: Apr. 3, 2007

Very good recipe! I followed it exactly and my dough was VERY sticky- like cake batter rather than dough- so I added about 1/4c more flour and then poured half, the dough onto a parchment lined cookie sheet and did the same with the other half of the dough and quickly threw them into the oven before I could freak out too much. They cooked up beautifully and tasted great at that stage!! Then I cut them and put them back into the oven for 20 mins. and when I pulled them out, some of the bottoms had burned. What I'll do next time is turn them over 1/2 way through the second bake and maybe cook them at a little lower temperature. BTW, I used almonds because that's what I had on hand. Thanks for a good recipe!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 30, 2007

Great recipe!

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Jan. 23, 2007

I can't believe how good these are!! The only fats in them are good fats from the nuts, and since I used whole wheat flour, I think I can call them healthfood!! And they were easy too!! I love this recipe!!!

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Yummum

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Reviewed: Sep. 26, 2005

This was my first attempt at Biscotti & it came out great! I don't think it was as hard and crunchy as Biscotti is supposed to be, but it was still very good. I could not find Hazelnut Liqueur so I used Caramel liqueur instead. With or without dunking, my co-workers seems to enjoy them!

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TOBSCHOLARLY

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2005

this was my first time making biscotti and this recipe turned out great. not too sweet and just the right crunch, perfect for coffee dunking. wonderful.

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REALLYBADEGGS

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Reviewed: Jan. 21, 2005

I can't express enough how wonderful these cookies taste!!! Thank you Rosina for sharing.

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EOlivieri

Cooking Level: Expert

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Reviewed: Dec. 12, 2004

Mmmmmm... SO DELUMPTIOUS!!! (Delicious + Scrumptious = Delumptious!) The dough spread awfully flat, and I couldn't manage 2 rectangles on one cookie sheet. I used almonds and amaretto liqueur (no hazelnut liqueur available). Also, I didn't use 2 Tsp almond extract, only 2 drops (the European extract here is much more potent). Can highly recommend this great, easy biscotti recipie.

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WildRose

Cooking Level: Intermediate

Home Town: Lengnau, Aargau, Switzerland

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Reviewed: Feb. 9, 2004

Great recipe! Not too sweet and very crunchy. Perfect for dunking in cappuccino or vin santo. My favourite biscotti/cantuccini recipe yet!

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peti

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Reviewed: Nov. 23, 2003

wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet, especially for something that would soon turn crunchy. but...after the second baking, it was crunchy and delicious!!!! this is the second time i've made biscotti, and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs, which turned out great. i've now made it twice, the first, a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!

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YELLOWMNM81

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Reviewed: Jan. 22, 2003

I have experimented with several biscotti recipies, but this one is my favorite. They are VERY hard and crunchy, perfect for dipping into a latte, and are essentially fat free. I typically half the recipe, but instead of using 3 eggs, I use 2 eggs because the dough would otherwise be too moist.

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VYRIAN

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Reviewed: Jan. 7, 2003

I LOVE this biscotti! Everyone who I've made it for goes ga-ga over it. Thank you for making me a hit at parties! Absolutely the best (and easiest) recipe I've found for biscotti.

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AMY S.

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Reviewed: Nov. 9, 2002

This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough, place one on top of each other, roll jelly style, bake roll and slice.

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LUVCOOKIN

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Cantucci Biscotti

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