Reviewed: Feb. 23, 2009

This turned out awesome, I ended up with 38 servings of about 3-4 inch long by 1/2 inch wide biscotti. I followed the recipe except since I had dried cherries on hand instead of cranberries.

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Hillary

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 22, 2009

Excellent, very tasty. I subtracted the 1/2 cup of pistachios for 1/2 cut of walnuts. Great combination!

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aefrb

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Reviewed: Feb. 17, 2009

SO much easier than I ever imagined, and soooo good!!! They didn't last a day in our house. Gave some to my parents and they said "You MADE these??" I didn't have pistachios, so I used crushed roasted unsalted almonds. Dipped one side of them in melted chocolate after they were cool. They look, taste, and smell amazing! Didn't even last long enough to get a picture of them. Definitely follow the advice of keeping your hands wet when shaping the dough. Don't throw it out, even if it doesn't look like it will turn out-- it will!

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ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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Reviewed: Feb. 16, 2009

These are fantastic. I cannot believe I made something that tastes so good and it wasnt that difficult either. I chopped up the pistachios but other than that, followed the recipe exactly. Wetting your hands really helps mold the dough into logs. These taste great by themselves but even better with good coffee. I think the almond extract really helps take them over the top. Definitely will make these again...and again.

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AJORJORIAN

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Feb. 14, 2009

These were so great. I made many variations of these. Just substitute the fruit, extract and nuts. Coconut biscotti: use coconut, walnuts and coconut extract. Cherry almond biscotti: use dried cherries, almond extract and pecans. The possibilities are endless.

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CBECKNELL

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Reviewed: Feb. 6, 2009

This is a great and easy recipe. It's a great hostess gift and tastes good to boot.

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PAKOSS

Cooking Level: Expert

Living In: Barkhamsted, Connecticut, USA

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Reviewed: Feb. 4, 2009

this recipe is easy and delicious...try slicing biscotti with an electric knife...works great

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karen

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Reviewed: Jan. 31, 2009

Wow! Absolutely amazing. I don't like cranberries, so I used the recipe more for the general biscotti base than anything else. I used chocolate chips and almonds instead, and it was amazing! I'm definitely going to be making this and packaging it for birthday presents and so forth. Thanks so much!

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Faythe

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Frisco, Texas, USA

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Reviewed: Jan. 23, 2009

My mom was looking for a good biscotti recipe that wasn't too sweet so I gave her this recipe, I haven't tried these yet but sheis giving really good ratings. If she could she would rate this 10+ stars. The only thing she did different was used frozen cranberries, she thawed them and drained the liquid, cut them in half, she also used doubled the cranberries. I also gave her the advise from another review to use water to wet hands and clean hands when rolling the dough and she said this worked really well. She will deffinatly make these again and again and again. I'm going to have to try it myself. Thanks for the great recipe.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Jan. 17, 2009

This was super easy to make and very very tasty! I love that this isn't just a winter cookie - it's so light and the cranberries are so fruity you can make this year round. This is one of my favorites!

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Jenn

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Reviewed: Jan. 15, 2009

i made this five times this past christmas season. none of the batches lasted more than a day... if my family didn't eat it while it was still hot it was brought to a neighbour's house where it quickly disappeared. it's also fantastic with salted almonds in place of the pistachios and a little bit of orange zest in the batter.

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C Anthony

Cooking Level: Expert

Home Town: Baie Verte, Newfoundland, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 14, 2009

Loved this!! I did use light olive oil and I think it actually tasted better then when I used the regular olive oil. GREAT COOKIE!

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ames

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Reviewed: Jan. 11, 2009

It's delicious but took A LOT longer to bake than listed. Maybe it was just my oven, but it was really difficult to slice them as well. They still look good, just not EXACTLY what I was looking for.

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Karen

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Reviewed: Jan. 10, 2009

I thought biscotti would be a big pain to make... it isn't so! So easy! I substituted the pistachios with walnuts and omitted the almond extract... also, I used the olive oil with the first batch and canola with the second - it could be all in my head, but I prefer the canola batch. I added these to Christmas treat plates this year and got very positive feedback (on the biscotti specifically)... will make again and again!

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Jan. 7, 2009

Earned every star! I opted for almonds - they turned out great. I did bake a little longer than called for - wanted to be sure they were nice and dried out.

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brendajean

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Reviewed: Jan. 6, 2009

This biscotti has a great flavor. I used almonds instead of pistachios because it's what I had on hand and it turned out great.

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kcdavis

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Reviewed: Jan. 1, 2009

This is one of the best tasting biscotti I have ever eaten! Even my husband couldn't keep his hands off of it and he's not a fan of cranberries. I followed the recipe exactly, except I used half regular Craisins and half orange flavored. It came out very nice with a just hint of orange taste. I made this as a gift and will definitely make again for myself next time!

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sarahmarinara

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Reviewed: Dec. 31, 2008

These are simply delicious and very festive with the red/green for the holidays. Dough was very easy to work with. I drizzled melted white chocolate over one side to bring them to the next level. Received many compliments and requests for the recipe.

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lmcgeoch

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

YUM~!! i used craisins soaked in orange liqueur + pecans + orange zest and later drizzled with milk chocolate once cooled. i made a batch of these for the holidays and they shipped very well and got GREAT reviews. the recipe created very 'tender' biscotti- a million times better than those sold elsewhere.

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