Reviewed: Sep. 26, 2006

YUMMY! Drizzle with vanilla almond bark or white chocolate to make them even better! Thanks Carl!

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SECSLP

Cooking Level: Expert

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Reviewed: Aug. 28, 2006

Excellent recipe. Crispy and flavorful. Its a very good basic recipe in which you can sub. lemon, almond or orange extract for the coconut extract. Toast your coconut for the extra nutty coconut flavor.

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MAGGIE MCGUIRE

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Reviewed: Jul. 13, 2006

Great recipe with changes. Decrease flour to 2 1/2c, increase coconut to 3/4c and add 1/2c mini semi-sweet chocolate chips. I use slivered almonds or macadamia nuts in place of walnuts. I bake biscotti at least twice a month and this is the new favorite.

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sdbaker

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Reviewed: Feb. 18, 2006

Very good. I doubled the coconut since I didn't have the extract and it was still delicious. Went over very well with the coffee drinkers at Christmas

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Reviewer:

Katy

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Nov. 6, 2004

This biscotti was one of the best ones I have tried. It was rich and delicious. I did add a little extra coconut just because I like it so much. I also drizzled chocolate over it. My granddaughters asked for the recipe. Be careful as it is addicting.

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YELLOW6

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Reviewed: Dec. 21, 2002

This is a very nice biscotti. It is a little richer than biscotti made with egg only. The butter in this recipe makes it very rich. The coconut flavor is very subtle. This is also quite easy to make.

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Reviewer:

SHECOOKS2

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 20, 2002

These turned out fine for me...maybe a bit drier than other biscotti I've tried. If the dough crumbles when you try to make your logs, add a bit of liquid like a drop or two of milk.

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STELLY

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Reviewed: Nov. 2, 2001

What did I do wrong, Carl? My dough turned out very dry and crumbly. I couldn't get it to form into a log. I ended up making little cookies out of it.

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