Reviewed: Feb. 21, 2011

What went wrong? A very sticky, loose dough. Basically, I just plopped 2 globs on the cookie sheet and hoped for the best. They did come out looking pretty good and so I sliced and baked. I needed to do the 2nd bake for about 30 minutes, flipping them every 10 minutes. Some were still a little soft in the middle but I took them out anyway. When they cooled some were quite hard but they did taste really good.

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5 users found this review helpful

Reviewer:

luckybell

Home Town: Falcon Heights, Minnesota, USA

Reviewed: Dec. 26, 2010

I really enjoyed these cookies because they're on the hard side and crunchy. I think what makes this authentic and traditional is that the recipe doesn't include butter or oil.

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13 users found this review helpful

Reviewer:

amalia1961

Cooking Level: Intermediate

Reviewed: Dec. 9, 2009

I have used this basic biscotti recipe for many years. Start with the first 4 ingredients, and let your imagination run wild......It will never fail you!!

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14 users found this review helpful

Reviewer:

Angie

Cooking Level: Expert

Home Town: Rock Island, Illinois, USA

Living In: Moline, Illinois, USA

Reviewed: Dec. 8, 2009

I have made these delicious biscotti many times now. They are always a hit!

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9 users found this review helpful

Reviewer:

berlingame

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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9 users found this review helpful

Reviewer:

Erin R. Hill

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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12 users found this review helpful

Reviewer:

ramsay

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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11 users found this review helpful

Reviewer:

Lisa

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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8 users found this review helpful

Reviewer:

SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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9 users found this review helpful

Reviewer:

holarosa

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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8 users found this review helpful