This was really good and smelled terrific while it was baking! The only problem was that the biscotti started to break when I tried to cut it, so I ended up with half a batch of smaller pieces. Fortunately, it didn't affect the taste - fabulous!

I can't BELIEVE how good these biscotti are! I made a batch of them to give as a Christmas gift. I don't care for nuts at all (except almonds), so I added a little less than called for (1 c. seemed like too much so I used 3/4 c. instead) and that seemed to be the perfect amount (you could still taste them, but they didn't overpower every bite). I doubled the amount of cinnamon to 2 tsp. and subbed 1/2 tsp. of almond extract b/c I didn't have enough vanilla on hand (used all of the 1 tsp. that I had plus the almond extract), and the biscotti tasted just fine. After the cookies cooled, I melted a dark chocolate Ghirardelli bar with a bit of shortening (over a double boiler) and dipped one side of the biscotti in the mixture and then refrigerated on wax paper-lined cookie sheets to set. I don't drink coffee, but I can imagine how wonderful these would taste with a cup of brew (one of my Christmas gifts was a bag of biscotti and a bag of Christmas blend coffee all tied up with a bow and a a cute Christmas plate). I'll have to ask the giftee how it was :) I'll definitely make these again next year... but for myself!

Yummy!! So good dipped in coffee :) The chocolate on top definitely adds to the deliciousness!

The house smells so good when you're baking these! Don't cheat yourself by using shortening or margarine. Use the best quality, unsalted butter. I perfer using pecans to hazlenuts and putting a strusel topping on the logs. These make really good gifts and they're nice to have on hand during the holidays when unexpected guests pop in for coffee.

This is the best biscotti recipe I've ever used. I followed the recipe exactly and the biscotti came out perfectly. I'll use this again and again!

I made my first batch of biscotti using this recipe. They're perfectly sweet and just great without nuts. I'll double the cinnamon the next time if I want them to be "cinnamony." Also, I tried sprinkling cinnamon sugar mixture on top of the cookies before the second round of baking, but it wasn't worth it. I rated this five stars because this can be a good basic biscotti recipe for some tweaks e.g. omitting cinnamon and subbing vanilla for coconut extract. Thanks for such a versatile recipe!

Fabulous! I toasted the hazelnuts (10 minutes at 350 degrees) and then coarsely chopped them. I substituted one cup of whole wheat flour and cut back a little on the sugar. I also threw in some dark chocolate chunks... and they are wonderful! I'll be doing a white and dark chocolate drizzle and boy, will the boyfriend be extremely happy!

These are amazing-Like the others, I doubled the cinnamon and used almonds instead of hazelnuts. Will make this recipe again and again!!

These are AWESOME! I corsley chopped and toasted the hazelnuts before adding. I gave these out at Christmas time and everyone loved these! Thanks for an amazing recipe!!

Made these for some friends and they turned out great. I used toasted pecans and a little extra cinnamon.

This was the first time I tried to make biscotti and it turned out great! I used almonds instead of hazelnuts (couldn't find them anywhere) and followed other's comments to double the cinnamon and dip in white chocolate.

This was so very good. It didn't rise very much but I tell ya it didn't make a differance in the taste. I didn't have any hazelnuts so I also used pecans. I will always use this recipe for biscotti. Thanks!

AWESOME! This is definitely a KEEPER! Turned out PERFECT! I used pecans instead of hazelnuts. Also, mine got done much sooner -- almost burned it!

I made these for christmas and they were everyone's favorite! Very easy to make too. I doubled the cinnamon and used pecans instead of hazelnut, and drizzled with chocolate. They were wonderful!!!

This was the BEST Biscotti ever!! I followed the recipe exactly and they turned out perfect! Nice and crunchy!

I made this recipe about 3 times and they spread out too much while baking. I think next time I will only use 1/2 cup of butter or else add another 1/2 cup of flour...otherwise the smell and taste are good also used almonds instead of hazelnuts.