Reviewed: Oct. 8, 2009

I love this recipe! I found I don't have to change a thing to get them to turn out. I tried using almond flavoring and that worked also. Great treat to go with an afternoon latte!

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Jackie

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Reviewed: Jan. 25, 2009

these were fantastic. They were very easy to make. I made them for a get together and got tons of compliments. I had a little trouble using my hand mixer as the dough rode up. Next time I'll use my mix master. Also all the tips about keeping your hands wet were right on.

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Amy P

Cooking Level: Intermediate

Home Town: Shamong, New Jersey, USA

Living In: Harrisburg, North Carolina, USA

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Reviewed: Dec. 22, 2008

This is what traditional biscotti is *supposed* to taste like. Biscotti is not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make as a result. With that said, I have made this recipe a dozen or so times and I have added a few things that others may find handy: 1) You can "knead" the cookie dough in the bowl you are working with. You may need to wet your hands to avoid copious amounts of batter sticking to you. 2) Add the almonds and cranberries to the dry ingredients as it is far easier to incorporate them into the dry than the wet. 3) Add lemon zest or orange zest to the mix to make the cookies even more aromatic and enjoyable. 4) Instead of the "logs" that are suggested, create 2 giant cookies about 5-6 inches in diameter. Put them on baking paper to ease in cleanup and removal. The cookies will be cut in straight lines and result in large biscotti instead of smallish ones. With a circle, there is not need to cut on a bias, since any angle is straight in a circle. 5) If your fingers can stand it (or use an oven mit), cut the biscotti into fingers almost immediately upon removing them from the oven. The biscotti will still be soft enough not to crumble when you cut them and you can save 10 minutes of cooling time. 6) Ensure that the second time you bake them, you lay the fingers bottom-down instead of possibly on their sides. This will prevent uneven browning on the sides. 7) Coat with chocolate o

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gmclearn

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Reviewed: Nov. 28, 2008

This recipe was extremely easy to make and low in fat to boot! I used whole almonds instead of sliced and it turned out perfectly! I will definitely be making this biscotti recipe again!

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PAULA

Cooking Level: Expert

Home Town: Pipestone, Manitoba, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 16, 2008

FANTASTIC!! This biscotti was perfect! Everything you think about a biscotti - is what this is! Long and thick and ultra crispy, yet has a nice delicate flavor! I don't know why other recipes are used - when this one is so low in fat and so easy to make! It is really versitile! I used 3 eggs instead of the 2 eggs and 2 egg whites. I also used a little less sugar than what was called for - and it was sweet enough. I have made it as written and I have also made it with other modifications. I made it into Coconut Biscotti by omitting the almonds and dried cranberries, and added 2 cups of flaked sweetened coconuts and 1 tsp. cinnamon. I also made it with chocolate chips and sprinkles some cinnamon sugar on the sliced biscottis when the baked the second time. They were all fantastic! I will be making this again! UPDATE - I made these for PASSOVER! Instead of the 2 1/4 cup flour - i substituted 1/2 of that amount of matzo cake meal and 1/2 the amount of potato starch! I also made another batch and instead of flour used 1/2 the amount of matzo meal and 1/2 the amount potato starch - both came out great - but i liked the one with matzo cake meal as it has a finer crumb than matzo meal. - Both were fantastic! I used chocolate chips instead of the almonds and cranberries.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 17, 2008

loved this recipe! turned out just as I hoped it would. I added ground anise seed to 1/2 of recipe and omitted the cranberries. left the other 1/2 as directed. both came out great!

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casnerd

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

Really good. I coated mine with melted white chocolate after they had cooled. My father-in-law couldn't keep his hands off them.

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SIOCHANLEAT82

Cooking Level: Expert

Home Town: Issaquah, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 15, 2008

Easy recipe, and the cookies look very nice, but taste is a bit bland

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ChefWannabe

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Reviewed: Jan. 8, 2008

Delicious! My first biscotti recipe. I was a little sceptical when I had the gooey ness all over my hands but after they were done...delicious. Next time I will but butter on my hands before trying to "mold" it.

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jarero98

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Reviewed: Dec. 21, 2007

Not bad, not great. Easy to work with, not a lot of crumbling, but is so dry and hard I wonder how long they will keep. I liked the "Cranberry Pistachio Biscotti" recipe on here much better.

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ez4me2remember

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Reviewed: Dec. 2, 2007

These Biscotti were wonderful. I made some changes because I didn't have some ingredients. I substituted 1 Tablespoon of vanilla for the 1 Tablespoon of almond, and I substituted chopped pecans for the almonds. I rubbed my hands with butter like one of the reviewers suggested and did everything else the same. The biscotti came out really really good so this must be a fail-proof recipe! I'll definitely make this again plus it was fun.

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Ileana

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Reviewed: Nov. 1, 2007

this is such a hit! I sometimes substitue the orange cranberries from Trader Joes and they are to die for.

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Amy

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Reviewed: Oct. 14, 2007

I am baking them for the second time right now so i don't know what the finished product taste like but they look very pretty. They were so simple to make. I added chocolate chips to half the batch.

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

Made these this morning and I am enjoying them right now with a cup of hot tea. Yummy. Easy recipe, great results. I melted a cup of white chocolate chips and with a spoon drizzled it on biscotti. I used almond extract which I think is better with this type of cookie. Thanks Kathy for this wonderful biscotti recipe!

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Party Chef

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Reviewed: Apr. 9, 2007

My first time making biscotti, and this recipe made a differance. Easy, easy and tasty. This was a keeper and changing the add-ins is real easy. I'll will make these again!

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sweet cheeks

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2007

I substitute 1 1/4 cup of whole wheat flour for part of the white flour and my family loves them!! I make them constantly as they are eaten quickly at my house.

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XANDA

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Reviewed: Jan. 31, 2007

At first the texture of the dough scared me (too gooey)but then I just went with it and followed the directions as written. All came out very very good. I will definently make these again. I loved the tartness from the cranberries and the cookie was not overly sweet so it is the perfect snack for any time of the day.

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Mrs N

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Reviewed: Dec. 12, 2006

I was given a very similar recipe some years ago which I loved. This is very good biscotti which is easy to make and not too bad for you. I just made this today for my Christmas baking and since I plan to make some orange cranberry drop cookies, I instead used 1 teaspoon vanilla, 1 teaspoon lemon extract and slivered almonds (I like slivered better than sliced). I left out the cranberries. They are very good -a nice, subtle flavor and the perfect cookie to go with tea. We love 'em! Merry Christmas!

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KRISMAYS

Cooking Level: Intermediate

Home Town: Napa, California, USA

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Reviewed: Oct. 4, 2005

Perfect recipe. I used a little bit of butter on my hands when shaping the two loaves and that worked beautifully. This is an excellent recipe and I would highly recommend it. Don't change a thing other than making a different variation such as orange peel and chopped dates, maybe???

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BLONDEFUDGE

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Zebulon, North Carolina, USA

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Reviewed: Jun. 25, 2005

Excellent! I forgot to put the cranberries and almonds in, but I had already put the logs onto the cookie sheet, so I sprinkled some almonds on top (I had used almond extract) and baked them anyway. Then I made a second batch with the cranberries and almonds and vanilla extract, and both turned out very very good! HINTS: 1.) Like the previous reviewer said, just knead the dough before shaping it, making it all stick together. That adds a little love to the recipe too, I'm sure it makes it taste extra special :) 2.) Try using SUGAR instead of flour to cover the surface you shape it on. This gives it a nice crystallized, slightly sweet texture to the outside and gives it the extra "oomph" that separates it from other biscotti recipes! THANKS for a great recipe - I'll be making this again!

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laetchison

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Cranberry Almond Biscotti

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