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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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 30, 2009
Wow, who would have thought I could make biscotti at home. I just took them out of the oven and the crumbs tasted devine! I know the cookie will be perfect. I made some changes (only to make it lower in fat) and they still turned out perfect. I used 1/8 c. olive oil and 2 tblspn reduced fat margarine. I used Egg Beaters for the 2 eggs. I only used about 1/2 cup slivered almonds. Otherwise I followed the recipe exactly. Be sure to have a bowl of ice water next to the sheet pan to dip your hands in as the dough is extremely sticky.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 29, 2009
Fantastic! I add some extra pistachios and cranberries per other reviews, and drizzled them with melted, white chocolate chips- Yum!
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Cooking Level: Intermediate

Home Town: Colonie, New York, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 11, 2009
I love this recipie I use cranberry and almond slice ,and regular olive oil
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Photo by michele

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 1, 2009
This is the first time I have ever posted on a website for recipes...although I almost always get my inspiration through this method. I have to say this recipe is quick, easy and the result is always a crowd pleaser... I know the recipe off by heart now I have made it so many times.
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Nat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 27, 2009
I make these quite often, but I always sprinkle with powdered sugar when they are finished, and cooling
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 26, 2009
Wow! these are excellent. I made them as the recipe suggested and they were wonderful. I have made them using figs and pecans and figs,walnuts and coconut. I will keep adding to my list of ingredients.
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