Reviewed: Apr. 28, 2013

A friend from work brought this biscotti in so I had to try my hand at it. Sooo dissappointed in first batch. Not anywhere in this recipe does it say to CHOP the hazelnuts. I've never baked with hazelnuts before. The whole nuts just fell out and did not add to the flazor. I'll try them again...just because I've tasted the final product from elsewhere.

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Reviewer:

Michelle

Reviewed: Feb. 22, 2013

This is my favorite biscotti recipe. I have tried about 5 or 6 other recipes for biscotti and the texture of this one is the best, hands down. I use this recipe as base for all other biscotti recipes by omitting the cinnamon and hazelnut and adding whatever else I want instead. The recipe is best if you follow it to a T, but I have used margarine instead of butter and today I substituted chia seeds and water for the eggs because I had randomly come across a recipe for using chia seeds and water as an egg substitute and was curious how it would be. Incidentally, it's ok but it's better to use eggs! If anyone cares, the substitution is 1 TBS chia seeds + 3 TBS water, according to the internet. :D

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Reviewer:

lauraeaton77

Reviewed: Feb. 16, 2013

I crushed the hazelnuts in a processor. Used parchment paper and put the sheet on the middle rack of the oven. I also used more hazelnut extract instead of vanilla. They're AWESOME! Seriously. My parents are very picky and they had 3 each! I'll make this again for sure!

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Reviewer:

scarlettohara66

Cooking Level: Expert

Living In: Glen Ellyn, Illinois, USA

Reviewed: Dec. 26, 2012

I melted canned vanilla frosting and drizzled over the biscotti. I also used slivered almonds instead of hazelnuts. My husband -- who normally doesn't care for biscotti -- thought this was delicious and tasted like cinnamon rolls. Tasty and great with hot tea or coffee!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Dec. 23, 2012

This is the favorite biscotti recipe of my daughter and I. The dough is not terribly sticky so it is fairly easy to work with. I add about 1/4tsp more of cinnamon than the recipe calls for because that is our personal taste. We were making them for holiday baskets so we also melted some cinnamon chips and drizzled them over the top which gave them a beautiful look and kicked up the cinnamon quotient a notch and they were great!!

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Reviewer:

rphilli

Reviewed: Dec. 9, 2012

We have made this recipe every year for the last 4 years. We give it as gifts to family and friends that continue to request it every year. We keep some for ourselves! We pretty much follow the recipe as written. Very good.

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Reviewer:

thej

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 5, 2012

ohmy! These were so simple to make and super delicious. There's also a really good crunch to it. Two thumb up! :)

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Reviewer:

StephW

Reviewed: Oct. 26, 2012

I was so surprised at how easy this was to make! As far as baking goes, this may actually be easier than homemade cookies! I made them for a bake sale at work, and they were a huge hit. In addition to the recipe, after the biscotti was complete, I used vanilla almond bark as a topping, and sprinkled more hazelnuts over them. Excellent recipe!

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Reviewer:

emilyesau

Reviewed: Jul. 6, 2012

honestly, the best biscotti I've eaten, better yet, Made!! this recipe is gold! I followed the recipe completely except for 1-2 tbs less butter.

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Reviewer:

lilgagga

Reviewed: Jul. 2, 2012

The only reason I didn't give it 5 stars was because I was not fond of the cinnamon component. It wasn't that it was bad...I just like to dip mine in tea or coffee and I didn't feel that the cinnamon went with that. I didn't have enough Hazelnuts, so I did half hazelnuts half almonds. I'm just making a second batch now, omitting the cinnamon, subbed 1/2 ts of vanilla for almond extract and added mocha gel flavoring and walnuts. I think this is an awesome base recipe to play with and add whatever you like!

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