Reviewed: Apr. 19, 2012

My wife and I like them. I made them once exactly as listed and they were wonderful. The lack of oil in the recipe appealed to me for storage. The second time I made them I used egg whites (like egg beaters) for three of the five eggs. We couldn't tell the difference. Next time, maybe for all the eggs.

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Reviewer:

Doug

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Menomonie, Wisconsin, USA

Reviewed: Jan. 28, 2012

Very tasty! The dough did seem a bit sticky but dusting it with flour made it a bit less so. I substituted Almond extract for the vanilla. I also dipped the bottom in melted chocolate and drizzled the top with white chocolate!!!

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Reviewer:

dddangerousdan

Reviewed: Mar. 8, 2011

It was SUPER sticky and really hard. Tasted good but would rather find one that doesn't break your teeth.

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Reviewer:

EmC10

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

I don't like butter or oil in my biscotti because the more crunchy they are the less likely they are to fall apart in your coffee. Plus, I just mix the ingredients in my food processor, dump the dough on a lightly floured cutting board, pat my hands in flour and shape the loaves. Works great for me also makes the dough more manageable and not so sticky.

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Reviewer:

Shaffro

Reviewed: Jan. 8, 2011

This is excellent biscotti! Be sure to spray the counter surface w/ water and wet your hands before handling the sticky dough and rolling it out into a log shape. This is the very best way to do it. Also, do not pat down the "logs" before baking. They will spread out on their own. The recipe is very low fat and a perfect biscotti texture.

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Reviewer:

Bread Lady

Home Town: Alexandria, Virginia, USA

Living In: Montrose, Colorado, USA

Reviewed: Nov. 25, 2010

i picked this recipie becasue it was simple i left out the almonds because its thanksgiving and i didnt want to run back out to the store. i did however add instant espresso and they are delicious and so easy ! the only reason why im not giving it full stars is because of the stickiness it made it hard to put out into the pan but taste wise they are amazing

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Reviewer:

cheeksv

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 16, 2010

I think that there may be a missing wet ingredient, because I ended up with brownies with the grainy consistency of poorly made cornbread. not a fan.

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Reviewer:

ohjimmyboy83

Reviewed: Nov. 8, 2010

If you're looking for rock-hard, super crunchy, must-be-dipped-in-a-hot-drink biscotti, this is a delicious recipe. If you like to snack on biscotti as plain ol' cookies... not so perfect.

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Reviewer:

directornikki

Reviewed: Sep. 12, 2010

I just finished baking a batch and couldn't resist piching off a corner of one. This recipe is, for lack of a better term, DA BOMB! I added a little (approx. 2tblsp) of Carnation milk and 1/4 cup Khalua to the mixture and I substituted pecan instead of almonds. I give it five stars and two thumbs up. The recipe was simple to follow and will truly be a treat for me and my customary night time cup of coffee. I LOVE IT and will defintely make it again.

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Reviewer:

Jellybean

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Aug. 13, 2010

I had to halve the recipe and once it was done and I bakd it the first time, it actually took longer to bake. I think it must be my oven that had caused it to be underbaked at the 30 minutes that was required. Other than that, it came out delicious! This is a great early start right now for college and waking up at 5 in the morning for it. I will definitely share this recipe with my Chef (I am studying Culinary). I will certainly make it again and share with friends! :3 I like how it wasn't too sweet also.

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