Reviewed: Jan. 23, 2012

These are really good biscotti! I used coarsley chopped pistachios instead of the almonds. I also added the rind of an orange, and some of the juice ( a few tablespoons, I didn't measure) because the dough seemed a little dry. I took another reviewer's advise and used sugar instead of flour when shaping them into two logs. I stood the slices on the cookie sheet for the second baking, this way they don't have to be flipped half way through baking time. This is a very traditional recipe with no butter or oil added. I used my KitchenAid mixer, had no problem with crumbling or dough being too wet as others have mentioned. Love these!

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Jan. 21, 2012

I must have done something BAD wrong..Stickiest mess I ever got into and was disappointed with the outcome. Sorry to say I cannot recommend this one. One star is being generous.

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Reviewer:

Ky. tester

Reviewed: Dec. 30, 2011

This recipe is very tasty and easy to make. A definite winner!

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Reviewer:

RGEM

Reviewed: Dec. 20, 2011

Would someone please tell me how you "form" or shape soup? With all the liquid from the 2 eggs and egg whites and the amount of flour called for, that's what I ended up with. A mess. I've made biscotti before and always had a rather stiff dough to work with. I was stunned at this recipe and kept rereading it and rereading it to see if something had been left out....like a bag of flour or something.

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Reviewer:

peanut

Reviewed: Dec. 19, 2011

This recipe makes an excellent dry, crisp biscotti with lots of flavor when dipped in a hot drink. As a personal preference, I did add orange rind, sliced very thin and 1/2 tsp almond extract. Will try next batch with Amaretto. I like the fact that these biscotti don't crumble, probably because eggs are the only fats used.

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Reviewer:

JOAN

Reviewed: Dec. 19, 2011

Very easy and very good!

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Reviewer:

Colleen

Reviewed: Dec. 14, 2011

Delicious and pretty on the cookie tray. I loved the flavor of the almondsd and dried cranberries. I used vanilla extract when mixing the dough.

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4 users found this review helpful

Reviewer:

Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Jul. 26, 2011

i have tried several biscotti recipes from this site with varying degrees of success (from dismal failure to kind of edible) but these are the business! they are easy to make, delicious to eat, and turn out like a proper biscotti! i substituted 3/4 cup of Splenda for sugar, and added 5 drops of Almond Oil in addition to the almond extract---they are terrific! thank you for a wonderful recipe!!

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Reviewer:

Cyd_Delve

Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Reviewed: Jul. 15, 2011

This is a keeper! I ALWAYS follow the recipe as written to begin with. This one doesn't need any tweaking! But I would add that if this is the first time anyone is going to try making Biscotti, here are a few tips on getting the Biscotti batter onto the cookie sheets. You will need two parchment paper lined cookie sheets, one for each Biscotti log. I sprinkled a bit of flour on an area of the parchment paper approximately 14 inches long by 1 1/2 inches wide. I put half the batter (about four big spoonfuls) down the center of each cookie sheet. Then I smoothed the batter into shape with a butter knife. This skips the step suggested in the original recipe that says to make the logs first and THEN transfer to your cookie sheets. This is very sticky batter, and can be very messy. My results were wonderful! Now that I know I've got a keeper, I'm going to start to "tinker." I think the first thing I"m going to do is drizzle white chocolate over these for a real gourmet treat. Thank you for a great recipe. Happy Biscotti everyone!

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Reviewer:

Bernie

Reviewed: Jul. 14, 2011

At last, without oil. Using parchment paper works for me. Also find working and shaping the dough into logs with a silicon spatula eliminates sticky hands.

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