It's tough to rate this. On taste, it gets 5 stars. But on making it, and the ingredients, 3 stars. I took other reviewer's suggestions and reduced the butter to 1/2 C. and doubled the cinnamon. I hadn't ever worked with hazelnuts before (which, btw, are aka filberts). My books said to roast them on a cookie sheet, and then rub the skin off using a dish towel. I roasted for 20 minutes and still didn't get any significant skin off. So, I chopped them up in my vitamix. They were fine. Although, I don't know that they were necessarily better than using almonds or walnuts.
This was the second time I've made biscotti. The first time was using a cooking light recipe which I like better with regard to the butter. Obviously less of it, but I also don't remember that the cookies spread so much in the oven. I think I'll use that basic recipe instead, and then just add the cinnamon and nuts next time. But, they are very tasty and smell great as is.
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