Reviewed: Nov. 21, 2009

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Georgia

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Reviewed: Apr. 29, 2009

these were really good! i melted white chocolate and dipped the ends then sprinkled crushed pecans over them. i gave them out at easter and everyone loved them! the one problem-they break easily.

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Sloan

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 22, 2009

This was a big hit with my family & friends who tried it by itself and with coffee for dunking. I will definitely make it again, only this time, I will roll it out in 4" and slice diagnally for longer biscotti. Loved it!

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Elizabeth

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Reviewed: Mar. 21, 2009

These turned out delicious. I added 1/4 cup of butter after noticing many other recipes also included oil or butter and had no problem with it being crumbly or too dry to work with. Subbed butterscotch schnapps for the whiskey. After cooling I dipped the ends in melted chocolate and coated in chopped almonds. Tasted and looked great!

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Katrina S.

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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Reviewed: Jan. 10, 2009

SOOO Good! I do, however, have some tips for newbies (I myself was one when trying this recipe) 1. Have faith that the biscotti will harden when it cools... it also cuts better when cool. 2. Like the other suggestions, chop half the chocolate chips up in food processor with half the almonds... it gives nice color! Thanks for a great recipe!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 23, 2008

Awesome recipe! The dough was a little difficult to work with but the final result was worth it. I wasn't a big fan of biscotti until I made this.

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Todd Uptegraph

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Reviewed: Dec. 20, 2008

This is a very good recipe. I used a combination of whole almonds and sliced almonds. I also added almond extract in addition to the vanilla and whiskey the recipe calls for. I found that just by keeping my hands wet, I could get the dough to hold together, although it is a dry dough. I think these are delicious biscotti...and super easy to make!

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eteeling

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Reviewed: Dec. 17, 2008

Dry, dry, dry....and very difficult to work with...wow!

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momuv8

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Reviewed: Dec. 14, 2008

Great biscotti! I did add a couple of tablespoons of water other than that, I followed the recipe exactly and the resulting biscotti has an excellent texture and taste.

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Erin

Cooking Level: Intermediate

Home Town: Russellville, Kentucky, USA

Living In: Ashland, Kentucky, USA

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Reviewed: Dec. 11, 2008

This was great. I followed suggestions and added some almond extract. Other than that, it was super easy. Just wet your hands when "rolling" it out and it won't be too dry. Much much better than store bought. Time consuming, but very easy too. Hold up really well dunked in your favorite hot drink.

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Shane M.

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Reviewed: Dec. 11, 2008

This was an easy recipe to follow. I substituted almaretto for the whiskey and the flavour comes through nicely. I did find it a bit more difficult to work with as it's drier but still very tasty in the end.

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goodcookermum

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 2, 2008

I used Amaretto instead of whiskey and took the suggestion to add 1 teaspoon almond extract in addition to the vanilla. For a little variety, I used white chocolate chips. These biscotti came out great! The dough was easy to handle, with wet hands, and the balance of white chocolate with almonds was perfect. I bought already slivered & toasted almonds at Trader Joe's, which eliminated step 1, making this recipe easy to do. Also, rather than get the food processor dirty, I just chopped the nuts myself and whisked the dry ingredients together---very easy.

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Mama Meg

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Reviewed: Nov. 20, 2008

I used this recipe for my first biscotti attempt and I was extremely pleased. The only changes I made were to omit the chocolate chips; I had whole dry roasted almonds and I chopped them til I had about 1 1/2 cups; and I don't have any whiskey so I used Bailey's Irish Creme. YUM! My boyfriend and I are very excited to try these w/ our coffee tomorrow morning!

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flom7

Cooking Level: Intermediate

Home Town: Villisca, Iowa, USA

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Reviewed: Apr. 25, 2008

I made biscotti using this recipe two days in a row. At my first trial (and it's my first time ever to make any biscotti), I pretty much followed the recipe except that I left out the almonds as I didn't have any and used orange vodka instead of whisky. The dough came out really dry even as I kept wetting my hands. The biscotti came out tasting alright but didn't look that great. Also, I found that there were way too many chocoloate chips. Determined to make some better biscotti, I adjusted the recipe by: - using 3 eggs instead of 2 - cutting the amount of choc chips in half - using sliced almonds - adding some orange zest The end result is a batch of much better looking biscotti with just the right amount of sweetness. I still find that it doesn't have the "smooth" look as most of the store-available biscotti. I think it's because there's no butter/oil used at all. However, I think it's a reasonable tradeoff of keeping this as a healthy snack.

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startingtobake

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Reviewed: Feb. 14, 2008

This was the first biscotti I ever made, so good! I thought I'd have trouble with the dry dough, there being no oil. But all you really need to do is mix it and the liquid eventually moistens up the whole batter. Had no whisky in the house, substituted brandy extract. Also added in 2T orange rind, and juice of a fresh orange. Still turned out great.

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shinyhappy

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Reviewed: Jan. 24, 2008

They practically melted in my mouth!! I made some changes, added 1/2 cup water (per other's suggestions), used rum instead of whiskey and added 1/4 whole flaxseed. These are great and I will definitely make again!

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Est10865

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 17, 2007

Good recipe for those of us trying to eat healthy. Note that this recipe will be dry unless you add 2 tablespoos not teaspoons of whiskey, flavoring or another liquid.

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Chuck in Park City

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Reviewed: Dec. 15, 2007

Loved these! This was my first time making biscotti...everyone loved this and I was quite impressed. I substituted a tsp almond extract for the whisky. The dough may seem to dry at first...just make sure your hands are wet and really just mold and form the dough into a log. It may take time..almost like you are sculpting the form. It will quickly become moist. Also, I used a very sharp knife for cutting. Sawing didn't work for me...it was breaking the cookies and making a mess. Just a quick cut straigt down w/ a sharp knife worked great.

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Mich

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 21, 2007

I really like these as coffee dunkers!! Before making them, I read the reviews and changed the recipe by melting one cup of the choc.chips and stirring them in with the egg mixture,and I melted 1/4 cup of butter and stirred this into the same mixture. I also toasted the almonds. Also, I spread half of the biscotti with melted chocolate (only one end) and half of those I sprinkled with toasted finely chopped almonds. I left the rest plain and have been dunking these in my coffee. I plan to take them to relatives we are staying with over Thanksgiving,, we can have them with coffee on Friday,,,if there are any left to take! Next time I will try to make them a little longer and wider. However, they break easily, so maybe I will add more butter and more melted chocolate to make them even more rich and chocolaty, not so crisp. I love experimenting,,,

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recipemonger

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Reviewed: Oct. 21, 2007

Made Biscotti for the first time using this recipe and they turned out perfect! I left out the chocolate chips and added apricot flavored brandy in place of the whiskey. I've seen this recipe referred to as to dry several times... it does say to wet your hands before you work with dough to shape it.. that worked for me. And i always use a bit more extract vanilla and in this case almond when i cook. My Biscotti are great (i ate WAY to many yesterday) and THANK YOU for posting this great recipe!

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