The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 26, 2009
It is pretty good if you like your biscotti not too hard. If you want it harder, I guess you'll need to lessen the butter and bake the slices for a longer time at a slighter cooler temperature. Two-thirds cup of sugar is plenty!
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Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia
Living In: Cham, Zug, Switzerland

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 27, 2009
This recipe is yummy! I used white whole wheat flour and they still were great. I think next time I would add a little more almonds and almond extract and maybe a pinch of salt.
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Cooking Level: Expert

Living In: Fayetteville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 22, 2009
This was the first time my sister and I had ever made biscotti. We followed the recipe exactly and they turned out great! They are not super hard - which I like. We both thought they were great with tea rather then coffee.
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Home Town: Point Roberts, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 22, 2008
I bake hundreds of dozen cookies during the holiday season and the one time I tried biscotti I did not have any luck so I have not made any since. Yesterday I was feeling quite festive and decided to give these a try and to my amazememnt these came out "perfect". I have to slice them a little thinner next time but they still came out perfect I just added 5 minutes to the second baking time. Made exactly as the recipe stated, but this is a great recipe to experiment with. If this is the only recipe you try you will not be disappointed. Just make sure you dont make them any wider than 2 inches since they do spread. The smell is just heavenly. I will never buy the over priced crumblely cookies they call biscotti again. I will be excited to see if my Italian family shares my enthusiasm about these wonderful cookies.
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Cooking Level: Expert

Living In: Struthers, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 20, 2008
i dug them. everyone whined about them being to sweet and i agree for the most part but they were great with my morning coffee. maybe next time unsweetened choc chips.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Kadena Ab, Okinawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 1, 2007
This has been one of my most requested cookies. I kick up the flavor with double the almond extract. The idea of scoring the dough before baking is a good one and will have to try that. Normally I just an electric carving knife (its primary purpose these days) to slice through cleanly with minimal effort!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 7, 2007
This is such a wonderful biscotti recipe. I have used it to make several variations by substituting other flavors: orange zest with almonds and dried cranberries or dried cherries. Mini chocolate chips are also a wonderful addition. Everyone loves these when served with coffee or tea. Delight your co-workers!
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Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 4, 2007
VERY good! I put in 1/4 cup mini chips in one of the loaves, and instead of using almond extract, used 1.5 tsp of amaretto. Enjoy it real Italian style - serve with a small cup of almond brandy to dip the biscotti in!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 14, 2007
Good basic recipe. It needed more flour though to keep the dough from being too sticky. I used margarine instead of butter. Also, I scored the dough first, AND I cut it before cooling it and I had little to no crumbling--but use a single-motion when cutting through, or you may pull out dough from the middle.
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Cooking Level: Expert

Home Town: Sidon, South, Lebanon
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 2, 2007
To avoid some of the crumbling when cutting into indiv pieces - Score the loaves before you bake. then let cool a little before cutting into indiv pieces. hope this helps.
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 30, 2006
these were amazing, my first time making biscotti and no one could keep their hands off them, they didn't even get a chance to harden (delicious anyway)! As suggested I used vanilla extract and filberts. thanks Rosina.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 28, 2006
I have made these several times and even gave them to my family with their Christmas gifts this year. Everyone LOVES them. This is by far one of my favorite recipes I have found here. Thank you!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: May 16, 2006
Too Crumbly! They tasted ok, but when I went to slice them they all fell apart. I maybe got 8 good looking ones out of the whole batch. These were meant to be gifts so I will have to look for another recipe to use. I tryed both a serrated knife and a steak knife. Surprisingly the steak knife worked better.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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Reviewed: Dec. 25, 2005
sooo tasty!
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Na

Cooking Level: Beginning

Home Town: Sham Tseng, New Territories, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 15, 2005
Fantastic, very easy to make, comes out tasting, and looking great.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 1, 2005
The cookies taste delicious and are easy to make but they crumble terribly when slicing. I have tried almonds finely chopped,sliced almonds, and even tried cutting 5 minutes out of the oven, 20 minutes cool or an hour cool and even with a damp paper towel when holding the cookies to slice. They still are crumbly. I have made them with 3 teaspoons of almond extract and no almonds and they are better to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 29, 2005
I love this recipe- I use belgium chocolate instead of nuts and vanilla instead of the almond extract. Got rave reviews from the italians.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 6, 2005
it was good..close to what mamma use to make..needed alittle more flavor added to it..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 7, 2005
An absolutely amazing flavor. It was my first time baking biscotti, and I guess I didn't toast them long enough, but they were still delicious.
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Cooking Level: Intermediate

Home Town: Poznan, Greater Poland, Poland
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2005
I thought I would come back again to rate. I have made these Biscotti since I first found this recipe. I just got done making a double batch. I didn't have any almonds so I sub dried cranberries, didn't have lemon so I used orange zest. These are the best and everyone whose tried them rave about this recipe. Thanks again Rosina.
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