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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Reviewed: Mar. 20, 2005

When I first made these, I had never done biscotti before, and I was afraid they would be a flop, but they were GREAT! I used the almond extract, and the only thing you need to do to these that is not in the recipie is to knead them for a few minutes when they are in the two seperate logs, or else the dough is a bit crumbly and unmanagable. I have made these twice now, and the second time, I dipped oneend in chocolate and gave them away to friends around the holidays, so pretty!

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Dec. 21, 2004

I really liked this recipe, very nice! I added the 1 Tbsp. of almond extract, wonderful flavor. They didn't even crumble when I cut them into slices! :) I am giving them to my friends for Christmas gifts in little pretty gift boxes, and the little dried cranberries look very festive!

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DMZENEFF

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Reviewed: Nov. 21, 2004

I substituted three quarters of the sugar with Splenda with excellent results. They are outstanding!!

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NHORAN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: Aug. 6, 2004

I have made these Biscotti repeatedly with outstanding results. I make them gluten free and they are easily adapted to GF starches with the addition of xantham gum. They are crumbly to slice but the crumbs taste so delicious, we don't mind the extra tidbits! Keeps well, if they don't get eaten quickly.

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LKOLLEEN

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Reviewed: Jul. 13, 2004

This recipe was very tasty and easy to make. I will make it again. Next time I will use less cranberries...I am not particularly crazy about them, but like a little bit of the flavor. I might also try toasting the almonds first.

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MOOREDO

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Reviewed: Feb. 19, 2004

This was my 1st time making biscotti and was extremly pleased! My husband who is not a sweets eater is already asking for more and so are my kids. Took your advice and replaced vanilla extract w/almond. Thanks for a great recipe! I'm on my way to make more.

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JANNYC5

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Reviewed: Dec. 19, 2002

This was my 1st time making biscotti and although it had a nice taste, I found the texture of the batter too crumbly that I had to add some water to make it form a log. Upon baking, then I found it crumbling as I was trying to slice. All in all, a good tasting recipe - the right festive ingredients for a nice Christmas homemade gift.

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JODYC9079

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Reviewed: Dec. 9, 2002

I came upon this recipe when I looked for a non-fattening bakery item to serve to my morning bridge club. It's messy to form, but definitely worth the trouble. It was a big hit! However, instead of adding 1 tablespoon of almond flavoring, I reduced it to 1/2 tablespoon.

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MHONDEL

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Reviewed: Nov. 19, 2002

these cookies are soo good and soo easy to make!! they're lower in fat to! it's nice to find such a delicious cookie that dosen't need a cup full of butter to taste so good. although i haven't tried it yet, i'm sure choclate chips and other friuts and nuts would taste wonderful as well.

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QUEEN_OPIUM

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Reviewed: Jun. 25, 2001

I didn't like this one at all. I've made many different kinds of biscotti before, and I thought this one sounded strange without any butter or oil in it, but figured I'd give it a try anyhow. My first instinct was right though. The texture was not at all good, and they seemed stale later that afternoon already.

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STARBUCKS-GIRL

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 5, 2001

This recipe is very easy & fun to make and eat. It is a great low fat dessert or afternoon tea snack. This recipe is a hit because I can interchange any type of ingredients keeping the base simple - everyone loves these Italian cookies!

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HJQ

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Reviewed: Jan. 8, 2001

I slice my cookies thinner (about 1/4") and twice-bake them 30 minutes, to get them crunchies.

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AWONG

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Reviewed: Dec. 9, 2000

Easy, great flavor!

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TRISHNTN

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Reviewed: Nov. 14, 2000

This is so easy (for biscotti). I made this last year for a cookie exchange with 13 other women and this was voted as the winner. I added 1 t. cinnamon and 1/2 t nutmeg, and used Crasins instead of fresh cranberrys. This was a welcome recipe that I didn't have to struggle with broken pices at all.

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TINA MURRAY

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Reviewed: Jul. 5, 2000

This recipe was very difficult to "blend" together to get the cranberries and nuts into the dough. The texture was very dense and the flavor very bland.

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ANUBUS

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Cranberry Almond Biscotti

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