Reviewed: Sep. 25, 2009

Greattt and easy one...just think the cinnamon was too little...so I put 2 1/2 teaspoons,and this make it great taste.

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cima

Cooking Level: Beginning

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Reviewed: Sep. 4, 2009

This was a great recipe! I made a few slight changes. I rediced the sugar to 1 1/2 cups and used half brown sugar and half white sugar. I also added more cinnamon and a pinch or two of nutmeg. Cut these a little thicker as I like a tiny bit of softness to my biscotti and baked them slightly linger (2-3 min). I did not dip or drizzle with chocolate but will try that the next time! These were extremely easy to make and are fantastic for days after. Wonderful with coffee or tea...Thanks for a great recipe!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Sep. 1, 2009

tasted like a snickerdoodle with nuts, I also used white chocolate. My boyfriend ate them as cookies.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Jul. 26, 2009

My favorite biscotti recipe of all time!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jun. 23, 2009

This was delicious and easier to make than I thought. Mine didnt look exactly perfect, they broke a little when cutting, but they tasted awesome. Even my boyfriend who isnt really into sweets thought they were great.

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Julie

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Reviewed: May 14, 2009

These are excellent but would not classify them as a 'cinnamon' biscotti - there is really no cinnamon flavor with only 1 tsp. of cinnamon. If you double the cinnamon & drizzle with melted white chocolate, they are awesome!

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Missteree

Cooking Level: Expert

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Reviewed: May 12, 2009

These were so easy and so good. I took them to a get-together and got rave reviews. Thanks for making me look good!

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Teresa S.

Cooking Level: Intermediate

Living In: Willis, Texas, USA

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Reviewed: May 9, 2009

LOVE this recipe!

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hrugg

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Reviewed: Apr. 26, 2009

This was the first time I made biscotti and it was very easy. The only change I made was to double the amount of cinnamon.

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coffeeninja

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Reviewed: Mar. 29, 2009

WOW. This was my first biscotti attempt, and it turned out wonderfully. I had no troubles with the recipe, and I followed it exactly, other than using damselfish's idea for peeling the hazelnuts (thanks damselfish!) I chopped the nuts into small chunks and did not prebake them. This biscotti was easy, fun to make, and got rave reviews when I served them. They are also wonderful dipped in milk or coffee!

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MuffinPuffin317

Cooking Level: Beginning

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Reviewed: Mar. 24, 2009

delicious! We all loved these and when asked for more I needed to improvise as I run out some of the ingredients. I used half chopped walnuts and half ground hazelnuts and all the rest the same and it was also fantastic!

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marsupial_mama

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Reviewed: Mar. 2, 2009

This biscotti is fantastic! I've tried a few recipes from this site for biscotti and this is the most traditional tasting one, but obviously much better than store bought. Thanks for the recipe!!

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JTartaro

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

a bit crumbly, but nice taste.

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SUGAROVERLOAD

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Reviewed: Jan. 22, 2009

These are yummy!!! I made 3 batches in 1 week! I never dipped or drizzled them in chocolate or they probably would have gone faster!! I have a couple suggestions when baking though. The batter is a the consistence of a thicker cake mix so just spoon it right onto the cookie sheets. My sheets are old and not non-stick so I definetly recommend the parchment paper (you can get it on a roll in the grocery store near the aluminum foil and wax paper). Cut them with a pizza cutter when they are right out of the oven, the longer they cool the crispier they get, then turn them on their side when they are cool enough to handle. These are so good!!! Coffee isn't the same without them!

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Barb

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

I chopped and toasted the hazelnuts, used 100% whole wheat flour, almond extract, and added a handful of chocolate chips. Shaped and baked on parchment paper. By far the easiest biscotti dough i've EVER worked with! It was like clay, a dream! Maybe the the whole wheat flour made the difference, but since no reviewers are complaining about "sticky dough" or any other of the usual biscotti issues, i'm guessing it's just a great recipe no matter how you change it. Thank you for this recipe!!!

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Jan. 7, 2009

I followed this recipe exactly and had superior results. I tried three different biscotti recipes (Cranberry Almond and Chocolate Almond), but this one definitely was the best! I dipped some in melted bakers semi-sweet chocolate, drizzled some with melted white chocolate, and dusted some in a mixture of granulated sugar and cinnamon. They were so good!!

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GODSGIRL

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jan. 1, 2009

Since I didn't have any hazelnuts I altered the recipe and used almonds and cranberries instead. I didn't really care for the almonds but loved the cranberries. I'll need to try the original receipe sometime soon. I took these to a party and everyone loved them... "much better than the store-bought version" was the compliment of the evening.

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falling07leaves

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 31, 2008

Great recipe! Came out perfect! I didnt have hazelnuts on hand, so I used pecans instead and they were a huge hit with the cookie baskets I made for christmas gifts. Thanks for this wonderful recipe! I will never eat store bought again!

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Heather R.

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 29, 2008

This was my first time making biscotti. My grandma absolutely loves this stuff... I ended up using some almond extract in it as well and also used milk chocolate chips to coat the biscotti. I did have to back the 1/2in slices longer to get the correct hardness that I know my grandma likes. I tried these myself and love them and the chocolate makes them oh so much more better! I will be making thi recipe again!!!

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