Reviewed: Aug. 20, 2009

I just made this recipe. I substituted in pecans because I had no almonds. They turned out tasty, except the dough was hard to manage and when I went to cut the loaves, they completely crumbled. Not sure what I did wrong. But they were good and I might make them again if I remember to buy almonds!!

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Koko

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Reviewed: Jul. 14, 2009

These lacked flavor. I would suggest using sweetened coco powder instead of unsweetened. The taste was slightly bitter. These burn easily so watch them carefully. Try cutting them while they're still hot with a pizza cutter. But honestly, I won't be making these again.

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Klarett

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Reviewed: Apr. 10, 2009

My first try at biscotti and turned out great. I left out the almonds and just coated biscotti with a little powdered sugar. Can't wait til morning coffee and homemade biscotti...yum!

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Rich

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Reviewed: Mar. 5, 2009

I had a hard time mixing the ingredients (it was so dry!) so I added a little milk. I also didn't have vanilla (which could explain the dryness :/) but it was still a delicious recipe! And pretty easy--just make sure you have time to make them. Oh yeah, and I used the Hershey's special dark cocoa--delicious!!

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steph

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Reviewed: Dec. 23, 2008

I made these last night to give as Christmas gifts. The only change I made was to add a handful of mini chocolate chips to the batter. They turned out FANTASTIC. My husband says they taste just like brownies. I've never made biscotti before and consider myself an average baker and found this recipe to be very simple. The dough was a bit sticky to work with, but well worth the results.

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Kattie

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Reviewed: Dec. 17, 2008

The dough in this recipe was unbelievably thick and hard to manage. Not to mention, there wasn't much flavor to this recipe and that was even after I added extra almond extract. I was really disappointed with this recipe. I will not be making this one again.

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monkeymomtoo

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Reviewed: Nov. 26, 2008

Very good. I followed directions and they came out great.

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marley102va

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Reviewed: Oct. 10, 2008

This recipe is GREAT!! It is a little sticky,however it is the best chocolate biscotti my family and friends have ever tasted! They were gone in one evening.

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SHANNON

Cooking Level: Expert

Home Town: Ashtabula, Ohio, USA

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Reviewed: Jun. 14, 2008

I found this recipe a lot of work. There's way too much sugar in it, most recipes for biscotti call for less than 1 cup. Very dry also...I had to add water and oil in order to be able to mix it. Very sticky...And I find baking soda gives it an unpleasant smell. I used baking powder instead. Don't think I'll be making this again.

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Lululemon

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Delicious, every bite!!! I add a few things traditional to my Italian roots from time to time - but, ulitmately, a wonderful recipe as is and so very therapeutic in making! It's become a regular in my regular baking - not only a holiday treat!!!

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Barbara Ann

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Reviewed: Dec. 23, 2007

I was leery of this recipe because there was no butter, but since it had good reviews, I tried it. The biscotti came out great. The only change I made was to add about 1/2 tsp. almond extract. Delicioso!

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SUZZANNA

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Reviewed: Dec. 15, 2007

This is the recipe I've been looking for. Very crunchy. I used white chips for a contrast and I added 2 healthy tablespoonsful of Cafe Rica (you could use Kahlua or other coffee liqueur) WOW!! Even my most Italian friends give it a thumbs up!

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CINDERELLA1

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Reviewed: Dec. 24, 2006

wonderful! i added too many chocolate chips to replace the almonds, but you really don't need the chips because its flavorful enough. i suggest baking a little longer for the first bake, but overbaking it on the second bake didn't burn it

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SNOWPEECH

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 27, 2006

I love this recipe! I have made the biscotti 3 or 4 times for my boyfriend because he is a coffee and chocolate freak and he eats them up every time! I have never added the almonds as I never seem to have any around, but the last time I made these I added about half a bag of chocolate chips to the dough and they turned out extra chocolatey!

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Eventide234

Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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Reviewed: Oct. 6, 2005

Turned out great. Thanks for the recipe. I left out the almonds becuase i had everything else on hand, and it was still good. I cooked it 15 minutes one way and 22 longer. They turned out super crisp and crunchy!

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Hannah

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Reviewed: Apr. 4, 2005

These were good. The dough is tough to work with - crazy sticky - but cooks up just fine. I had no problem making mine bake up with no burning or excess moisture. I added choc chips - worked just fine. I think next time I'll add more cocoa and perhaps some extra salt to help bring it out. Otherwise everyone liked them and I will definately be making them again.

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SINGLEGUYWHOCOOKS

Cooking Level: Intermediate

Living In: Stoneham, Massachusetts, USA

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Reviewed: Dec. 22, 2004

I'm a well-seasoned baker, but I had major trouble with this recipe. I found it spread much too much, and even with a good serrated knife they were very difficult to cut. After two attempts I'm writing this recipe off as a disaster not worth trying again.

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HONEYWINE01

Cooking Level: Expert

Home Town: Ferndale, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Dec. 16, 2004

These were so good. I added a 1/2 cup of chocolate chips, I will definately make these again.

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DELLABESSE

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Reviewed: May 3, 2004

Pretty good! Tasted like a brownie :) I didn't add the almonds because I was lazy, instead added chocolate chips. Cook them for a little more than it says to get them hard enough for a biscotti texture.

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TWIG156

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Reviewed: Jan. 15, 2003

these are wonderful. For christmas gifts i drizzled white chocolate over them and dipped the ends in chocolate with crushed nuts for the non coffee drinkers.. they are perfect everytime

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CAMPLANDRETH

Living In: Willis, Virginia, USA

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