Reviewed: May 5, 2007

Wonderful. I haven't ever had biscotti, but my mums loves it so I decided to try this recipe out. Everything worked perfect! I didn't have to alter a thing. The most delicious cookie ever. I dipped them in melted dark chocolate and they were awesome. Good job.

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Annie

Cooking Level: Beginning

Living In: Susanville, California, USA

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Reviewed: May 2, 2007

Made recipe exactly as stated and am so impressed with it. I added walnuts and extra cinnamon and I can't wait to try it with other kinds of nuts. Maybe dip it in chocolate?.....

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Apr. 30, 2007

Excellent biscotti...easy to make. Will make over and over again.

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CPN701

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Reviewed: Apr. 22, 2007

Great cookie recipe - had my mom take in a batch to the hospital where she works and the doctors raved about them!

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 21, 2007

These are absolutely delicious!! I've made them several times with different kinds of nuts and they turn out great each time.

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WYU001

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Reviewed: Apr. 15, 2007

This recipe yields a not too sweet, delicately cinnamon flavored biscotti with a lovely texture. I used 2 tsp cinnamon and drizzled the biscotti with while chocolate. La dolce vita!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Apr. 5, 2007

2 tsp of cinnamon and let it cool completely before cutting it. DO NOT OVERCOOK CHOCOLATE!

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Amanda Mercier

Cooking Level: Beginning

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Reviewed: Apr. 5, 2007

This is a great recipe, even for the first-time-biscotti-maker like me. It is not hard at all. I dipped one edge in chocolate (melted chocolate chips with a little shortening over a double boiler). People at the potluck RAVED and were so impressed that they were homemade.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Mar. 28, 2007

These biscotti are so good! I find them hard to stop eating. The only change I made was to use only half a cup of the hazelnuts. I liked that they were a tiny bit softer than the store bought biscotti I've had.

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Pam R.

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

These are alright, not the best iv tasted. I had to add loads more flour, and cook for a lot longer than the recipe suggested. I wouldnt make again, id look for something better.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Mar. 8, 2007

Absolutely delicious. I didn't have hazelnuts so I used 1/2 c. of leftover chocolate chips instead. I also rushed a little and baked at 375 for exactly 23 minutes, cut the loaf and put the slices in the oven and turned off the heat so they crisped up while I was out of the house. Incredibly good!!

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laurentheexplorer

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2007

This recipe had a great flavor, easy to make. We even made it using almonds and almond extract which was good too!

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2loree

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Reviewed: Feb. 4, 2007

I have to give these biscotti 5 stars, despite that I found them a bit too sweet, because they really were delicious! Next time I'll reduce the sugar by about 1/4 cup. Used roughly chopped almonds. Didn't last long at our house!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

Absolutely fabulous! I just printed out double ingredients because I never have enough. My finicky brother in law even liked them!

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APARKER27

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Reviewed: Jan. 3, 2007

LOVED-LOVED-LOVED'EM!! I did the 1/2 cup butter - extra cinnamon - shared the vanilla with almond extract and used almonds. I also baked them in my convection oven at 330 degrees for the same amount of time - took them out and cut them right away - not one broke - put them back in and backed them again for 10 mins. on each side - on the second side I shut the oven off after 10 minutes and just let them set there for about 15 or so minutes. They were very crisp like biscotti should be - very easy to handle during the dough stage and the taste was devine!! Used dark and white chocolate on some - and left some plain. First time I ever made biscotti - used to eat them frequently at a gourmet coffee/candy store that I managed ---these were better!! Thanks!!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007

UPDATE: My giftee LOVED these!!! I can't BELIEVE how good these biscotti are! I made a batch to give as a Christmas gift... and ate a few myself - lol. 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 the nuts, 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 a wax paper-lined cookie sheet 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 cute Christmas plate). I'll have to ask the giftee how it was :) I'll definitely make these again next year... but for myself!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Dec. 30, 2006

I gave this recipe three stars because I had such trouble with the biscotti being crumbly but not because of the taste. They smelled and tasted wonderful. I drizzled a little melted chocolate on them, and my husband loved them, but he also thought that they were too crumbly. I wasn't able to use these biscotti for my cookie swap as I had planned because they were so crumbly and just didn't present very well.

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cay

Cooking Level: Intermediate

Living In: Milford, Connecticut, USA

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Reviewed: Dec. 27, 2006

I love this recipe! It is perfectly crunchy without being really hard. I tried it with pecans, and it turned out wonderful! They really do smell good, too!

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Shelley

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Reviewed: Dec. 22, 2006

This came out pretty good, although I think it will need to be baked a bit longer (on the first bake), as they came out a little soggy. The second bake didn't help dry them out. Wonderful flavor!

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jea

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Simi Valley, California, USA

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Reviewed: Dec. 21, 2006

The hint of cinnamon was just perfect. Not overwhelming and not too subtle either. I used almonds instead of hazelnuts and it was great. These spread a lot on the pan (the first time they are in the oven) so make sure they are far enough apart. Also, after slicing them I had to bake them for an extra 10-15 minutes on top of what was required in the recipe.

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