The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 22, 2009
This is a really great biscotti and a perfect gift to give at the holidays.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Harker Heights, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 18, 2009
Great Biscotti, this is the 3 year that I make this for Christmas everybody love them. I add 1 TBSP of orange zest and 1 cup of pistachios and 1 cup of cranberries orange flavored
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Cooking Level: Expert

Home Town: Merida, Mérida, Venezuela
Living In: Verona, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 15, 2009
Awesome recipe. Added 1 t. of Boyajian orange oil, reduced the pistachios to about 3/4 C and added a few more cranberries. Made one loaf without the orange oil and definitely prefer it with the orange flavor. Perfect combo for the holidays.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 15, 2009
Amazingly good; they disappeared very very very quickly. It is key to wet your hands, or the dough will stick. But do not otherwise worry about the dough being too sticky: it does turn out fine after baking.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 12, 2009
Loved that it was made with olive oil. Used 1 cup of mixed nut. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 10, 2009
Im not sure if this is to the fault of the recipe and the use of olive oil instead of butter, but I had a problem with the batter being too thin, I had to add more flour so it didnt run off my cookie sheet. I did use others suggestions and chopped the cranberries but I dont think that would have made the batter thin out. Other than that the taste was wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 24, 2009
Love this recipe! Totally addicted to it. Took out the cranberries and pistachios and put in crushed walnuts. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 23, 2009
I love this recipe. I brought them home last Christmas, and my Mom started dropping hints that I should bring them more often. :) I didn't have any pistachios, so I just went with the cranberries. Amazing! I love the olive oill so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 16, 2009
Great cookie-crisp texture, and totally easy to make. Used unsalted roasted pistachios and added blood orange essence so that the cookies would go with Italian dessert wine, yum! Didn't have light olive oil so I used about 90% canola and 10% fruity olive oil. Baked for 35 mins, had no problems at all cutting the cookies, then baked on cooling racks for 10 minutes each side. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 9, 2009
Wow -- These are fantastic and so easy to make! I could not find shelled pistachios, so I used walnuts and they turned out delicious. When making the dough, as other have noted, the dough does not look right. It looks almost like a thick muffin mix with too much fruit and nuts. Be sure to have a bowl of ool water near by. It really helps make the logs easy to form. Will make again and again for sure!
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Roseville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 8, 2009
Wonderful!!!!
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ML

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 8, 2009
Didn't slice well but tasted good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 30, 2009
I've made this several times this year. This is by far the most authentic biscotti recipe that I've come across. Using the olive oil is a must in my opinion. I've made this using pecans as well as pistachios...both are fantastic.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Shanghai, Shanghai (Municipality) , China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 29, 2009
These were so easy to make and tasted wonderful. My husband asks me to make on a frequent basis.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 13, 2009
I have been making this during the holidays to add to cookie plates for about 5 years. I have never made this with pistachios, only with pecans (my favorite). It is always good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 12, 2009
my boyfriends family goes nuts for them!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 6, 2009
I didn't quite get the hard biscotti texture. It rose slightly and tasted a bit like a cookie. The problem might be the density of the olive oil used. I'll try a lighter olive oil next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 2, 2009
I made these for an event at our church last night and they flew off of the table. I did have to add about another cup of flour in order to get the logs to hold their shape but the flavor/texture/ease of this recipe will make it a 'go to' recipe for me in the future.
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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Ooltewah, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 12, 2009
Super easy and super delicious. A definite keeper. Recipe is perfect just as it is written.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 5, 2009
I just made this recipe following the advice of previous reviewers. I'm glad I only used one cup of pistachios and one cup of cranberries, more than that would have been too much. I used canola oil instead of light olive oil (didn't have any) and the flavor is fine. I chilled the dough before shaping it so it was very easy to shape and made sure to press down the knife to cut the loaves instead of sawing back and forth. This recipe is really easy to make and doesn't use up a lot of pots and pans which I love. I mixed all the ingredients by hand. I shaped the loaves in 12x2 inches and ended up with 24 biscotti. I could have made it into more if I had cut the slices thinner but I prefer it thicker. The taste of the biscotti itself is lightly sweet which is perfect for me. I love something to nibble on with my afternoon tea. For my kids and friends who like things sweeter I drizzled melted dark chocolate in zig zags over the biscotti. Next time I make it I will dip half the biscotti in melted chocolate. Oh and this is a very kid friendly recipe because it's almost foolproof and doesn't require any fancy techniques to prepare. My kids had fun helping out.
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