Reviewer:

Reviewed: Jan. 7, 2012

Absolutely great recipe. I made this for Christmas and everyone loved it. I love that there is no butter in it. It tastes better the next day. Not too sweet -- really allows the pistachios and cranberries to shine. I added extra cranberries.

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4 users found this review helpful

Reviewer:

emilyv

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 4, 2012

These are delicious! They are just perfect - love the flavor, extra crunch from the pistachios and chewiness of the cranberries. I gave these out at Christmas and received wonderful compliments from everyone. They were the first cookies to be gobbled up at home, too. Found them relatively easy to make and they turned out exactly as I expected. They do tend to get softer if packed in plastic bags. Tupperware works fine, probably paper bags would work well , too.

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Reviewer:

charlettat

Reviewed: Jan. 4, 2012

amazing biscotti. followed recipe but added raw whole almonds instead. drizzled 90% lindt chocolate over them. delicious.

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4 users found this review helpful

Reviewer:

tcops

Reviewed: Jan. 3, 2012

Very easy recipe. IMHO could use more flavoring so I would add an extra tsp of almond or next time would like to try anise. I unfortunately over baked and they came out a little harder than I wanted. Didn't realize they would harden as they set. I will make again but will pay more attention to the baking time. Also, used extra virgin olive oil because that is what I had. Not sure if that is equal to Light Olive Oil, but it worked. Thanks...

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4 users found this review helpful

Reviewer:

sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Jan. 1, 2012

This recipe has given me consistently wonderful results every time. I have made pistachio cranberry, cherry almond, and blueberry almond. They make wonderful gifts! I do usually reduce the vanilla to 1 1/2 t and increase the almond to 1 t to enhance the nuttiness. Definitely follow the tips about cooling before slicing with a non-serrated blade.

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4 users found this review helpful

Reviewer:

OTDiva

Cooking Level: Expert

Living In: Saline, Michigan, USA

Reviewed: Dec. 29, 2011

Amazing recipe. They come out perfect every time. Instead of olive oil, try olive oil margarine. It blends better and cookies taste exactly the same.

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5 users found this review helpful

Reviewer:

BZ's Chef

Reviewed: Dec. 26, 2011

Exactly how biscotti should taste! I made these for Christmas for my Italian family and everyone loved them! :) I made 3 different kinds: the cran/pistachio from the recipe, triple chocolate, and almond. To modify for the triple chocolate I used about 1/4 cup of unsweetened cocoa and panned the sugar down to 2/3 cup, added 1 1/2 cup chocolate chips, and then dipped one side of the cooled biscotti in melted Hershey's chocolate. For the almond, I used 1 1/2 teaspoons of almond and only 1 teaspoon of vanilla, and added 1 1/2 cups of sliced almonds. I read in one of the reviews that covering the biscotti right after taking them out of the oven will prevent cracking, it really does make a difference, and wax paper works just fine. Enjoy! :)

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Reviewer:

Kelly Dolan

Cooking Level: Intermediate

Home Town: Quincy, Massachusetts, USA

Living In: Naples, Florida, USA

Reviewed: Dec. 23, 2011

Love this recipe. Cooled them for longer than 10 minutes. Found that biscotti is easier to cut that way. The second part of baking took longer than 8-10 minutes but I'm sure that depends on oven too. I dipped them in white chocolate and they were given as Christmas gifts.

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4 users found this review helpful