Reviewed: Jan. 6, 2006

Excellent. I have made these for gifts and now think it was a mistake. Everyone wants more! The butter recipe beats out the oil recipe, by a long shot. However it is a bit more naughty on the heart healthy diet.

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AQUAMAN7

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

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Reviewed: Jan. 4, 2006

Absolutely yummy! These were a *hit* at Christmas. Since my family loves cinnamon, I added an extra teaspoon. Now this is my idea of *comfort food*

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DonnaL

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

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Reviewed: Jan. 3, 2006

My very first time making biscotti and what a great recipe! They came out wonderful and everyone was raving about how good they were

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CUPCAKE67

Cooking Level: Expert

Living In: Whittier, California, USA

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Reviewed: Jan. 1, 2006

I'd never made, nor tasted biscotti before, but had hazelnuts on hand, which is rare for me. These looked and tasted good with a chocolate drizzle on top and went over well with my Christmas guests. I expected them to be very crisp like melba toast, but they were not, thankfully. They didn't need to be dunked to be good. We liked the texture and the taste. The only improvement might be to use hazelnut extract to enhance the flavor of the nuts. I'll definitely make these again.

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LULYJEANNE

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Reviewed: Dec. 23, 2005

my favorite biscotti from allrecipes.com and I've made about 5 five star recipe biscottis.

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granolagorilla

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Reviewed: Dec. 22, 2005

The first time I made this recipe it turned out really crumbly. I was planning on giving the biscotti as a present, but they looked awful after they crumbled and broke. However the second time I made it, I cookied it for 35 min at 325 deg, then I cut them and baked them for another 25 min, turning them once. After the adjustment to the recipe they turned out perfectly. I'll definately make them again with the changes!

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 22, 2005

These were great! I didn't have any hazelnuts on hand so I just omitted the them all together and added 1 teaspoon almond extract instead. I also decreased the amount of butter to 1/2 cup. They smelled heavenly while baking and I would definitely use this recipe again!

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DAISYMAE97

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Reviewed: Dec. 21, 2005

I couldn't find hazelnuts so I used toasted almonds. The cookies were great

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KSAMOM

Cooking Level: Expert

Home Town: Newton, Massachusetts, USA

Living In: Hanover, New Hampshire, USA

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Reviewed: Dec. 20, 2005

This recipe has potential. I followed it to a "t" and the dough "logs" spread out all over my baking sheet in the oven, forming more like one large hazelnut cookie. I should have read more of the reviews first and decreased the butter to a 1/2 cup and perhaps added a bit more flour to get the dough to hold its shape. Even though it didn't work, I tasted it, and it does have an excellent taste. Now if only it would hold up in the oven like a biscotti! I am going to try again by decreasing the butter and increasing the flour, if need be.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Dec. 20, 2005

I doubled the cinnamon, vinalla, used 1/2 c. butter - also I measured the flour then sifted it. I toased walnuts in a skillet (Like stir-fry) then used a blender to make them pulverized. A great recipe. I melted white chocolate tidbits and some semi chocolate - melted in microwave 3 min at power 70%, put in a ziploc snack size bag-cut off a corner to squeeze the drizzle on.

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LINMO43

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 19, 2005

YUM YUM! I doubled the cinnamon and used chopped pecans (only because I had them in the house and did not want to go to the store), but other than that, I followed the receipe exactly. It was my first time making biscotti and it came out FANTASTIC! The house smelled SOOO good too. My only complaint is that it does not make enough. I will be making more tomorrow. Thanks for a great recipe. :)

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BrnIdBkr

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Reviewed: Dec. 18, 2005

I used pecans ,toasted for a few minutes, came out perfect.

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bakerbaker

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2005

These were fairly simple to make and even easier to eat. My daughters friend says they "taste like cinnamon toast". Great biscotti recipe.

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JennySizzles

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Dec. 17, 2005

Very good biscotti. Brought a plate to work and got rave reviews. Had to adjust cooking time to my oven, but no big deal. Will use this recipe again and try with other flavorings and nuts. Thanks for submitting.

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Katy

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Dec. 15, 2005

I found it vey crumbly when baked.

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DAGNYH

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Seattle, Washington, USA

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Reviewed: Dec. 15, 2005

This is my 1st try to making biscotti. Easy & Excellent!

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JILLH1

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Reviewed: Dec. 12, 2005

I would reccomend you use three eggs instead of two. The finished cookie is a bit dry and tends to crumble really easily.

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TylerJohn

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Reviewed: Dec. 12, 2005

I always though biscotti was a difficult thing to make. This recipe is so simple and tastes great! For an added touch, I drizzled white and dark chocolate on the top of the biscotti after it had been toasted and cooled. This makes a perfect gift, especially wrapped up with a small package of coffee.

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BETHP

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Reviewed: Dec. 12, 2005

I tasted this as I was making it because I wasn't sure if there was enough cinnamon. It was very good but I decided to put an egg wash on top and sprinkle cinnamon sugar on it. They came out great. I will definately make them again and again.

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Margie

Cooking Level: Expert

Home Town: Conshohocken, Pennsylvania, USA

Living In: Harleysville, Pennsylvania, USA

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Reviewed: Dec. 2, 2005

My favorite biscotti recipe! I make these every year for Christmas, and they're always a huge hit! I've shared this recipe over and over. Yummy!

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Melissa Cooks

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Cinnamon Hazelnut Biscotti

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