Reviewed: Dec. 18, 2007

The recipe sounded good, but came out terrible. It was way too crumbly and the flavor was not good. I think it was the hazelnuts. Even my husband who will pretty much eat anything, didnt care for it. Anyways, I will stick with the Spring Biscotti and Brownie Biscotti, that is on this site.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

thisgurlluvs2cook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

First time ever to make biscotti. Thought the taste was fantastic! One tip, roast and chop hazelnuts before adding to dough. Will make again and again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LLLUSH

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Carol Stream, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

This was the first biscotti recipe I ever tried. Awesome! I omitted the nuts since my husband can't eat them, and doubled the cinnamon. I had no trouble with crumbling and the taste was amazing. This year, I will make them and drizzle a little chocolate over as other reviewers have suggested and give as gifts to my co-workers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TERRIIVES

Cooking Level: Expert

Home Town: Norwood, Pennsylvania, USA

Living In: Media, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

I've tried many different biscotti recipes, but this one is my favorite. I like to experiment with different fillings.. once I added 3/4c chopped dried cranberries and 1/3c almonds and substituted vanilla extract for almond extract and drizzled with white chocolate cinnamon mix and it was DELICIOUS. Another favorite altercation is to add one chopped and frozen large candy bar (I use a local organic hazelnut milk chocolate bar... symphony bars work as well) and add crushed bits to mix before baking. They seem to melt instantly when dipped into hot coffee. Another idea is 3/4c shredded coconut and 1/4c white chocolate bits. After they have cooled dip them into white chocolate and sprinkle with coconut ! Soooo very good and sooo easy to make. My boyfriend hates crunchy biscotti, but absolutely loves this recipe.. And my mother loves hard crunchy biscotti and just raves about how good of a recipe this is. I brought a double batch of candy bar biscotti to work and they didn't even last 2 days before they were completely devoured by co-workers !! For christmas, I am adding nutmeg, cinnamon, peppermint extract and crunched ghiradelli peppermint chocolates to the mix. Topping with white chocolate and peppermint sprinkles :) This recipe is THE best and originality makes it even better !

Was this review helpful? [ YES ]
37 users found this review helpful

Reviewer:

Arci

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

I loved this recipe. It was very easy to make and everyone who tasted them loved them. Wonderful idea for gift giving as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tricia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

These are awesome. I've made them a few times and this last time I left out the hazelnuts and threw in some white chocolate chips to the dough instead. Otherwise, I follow the recipe exactly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SAHMCOOK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

These were soo good. I only used cinnamon and vanilla extract. I will be making these again for presents for xmas.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

A little soft for my taste but great flavor! Adding chocolate to the top is MANDATORY, otherwise they are a little plain. I also added the extra cinnamon that everyone recommends. Great for gift giving this holiday season!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Berryville, Arkansas, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

These biscotti were very tasty, but the butter-to-flour ratio is off, resulting in a very sticky dough and cookies that spread more than they were intended to. When I make these biscotti again, I will use 1/2 c. butter and start at 2 1/4 c. flour, adding more as needed. I will also bake 10 minutes on each side once the cookies have been sliced - they were definitely not as hard as biscotti are supposed to be.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessikate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

Great, easy to use recipe. I used pecans instead of hazlenut b/c I was short on time and didn't feel like shelling the nuts. This was my first time baking biscotti and it came out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

Fragrant and perfect texture. Simple recipe and toasting the hazelnuts goes a long way. The sugar is just right - not too sweet. Thank you for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Smita

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2007

THis recipe is great for my family I used pecans instead of hazelnuts becuses that is what we enjoy i also leave the chocolate off. This recipe will last for many weeks in an airtight container, making it great

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katey

Cooking Level: Expert

Home Town: Arkansas City, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2007

I originally tried this recipe just because of all the great reviews, but it was even better than I expected! Used chopped almonds and doubled the cinnamon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

spiceyapricot

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2007

A soft biscotti, came out wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

6226chels

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2007

Way too sweet and not the right consistency for biscotti. The cinnamon also seemed out of place. I won't be making these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2007

These are great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2007

Very easy to make considering it was my first time making biscotti. Very tasty! Threw in some craisins for a bit of colour. Would consider doubling the receipe next time as it make approx. 18 pieces.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rosie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2007

I love this recipe exactly as it appears here but I have to admit that I have used it as a base to make the biscotti into other flavors. I add walnuts and either butterscotch bits or cinnamon bits and they get raves. I've read where some have problems with the biscotti crumbling when they cut them and I'll tell you how I over come that. I use a bench scrape to cut them when they are still hot,not a knife. My scrape is teflon covered but I don't think that's why it works so well. Another hint is that I line the cookie sheet with the new foil that is non-stick. Finally a product that does what it promises. You can not go wrong with this recipie and I am greatful to have found it. It has made me a baking hero and I thank you very much!

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

Sue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2007

This biscotti was excellent. My brother and I made a batch for a Mother's Day gift. We did have to add a little milk/water to the dough, as it was a little dry.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michelle B.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2007

Very quick, easy and amazing! I chopped the hazelnuts as other users did and left it in the oven after it was turned off. I melted choc chips in the microwave and dripped it over the top and it was really good. I've made it again with almonds and added almond extract instead of vanilla.

Was this review helpful? [ YES ]
3 users found this review helpful