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.

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!

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!

Rosina, I'm still making these. They are fantastic. This time I omitted the almonds and almond extract and used vanilla instead because my grandson is allergic to nuts. They were still delicious. I always wait approx. 10 min. after baking to slice. Make sure you slice with a serrated knife. Thanks again. This is the perfect Biscotti. Airama Hi, made these again with dried cranberry and almond extract. 08-15-07. Since I first rated these, I have tried a couple of other recipes and I keep coming back to these because the dough for this recipe mixes very well and smooth. I had problems with the others sticking to my hands and couldn't handle it with making a big mess. This is the best. A real hit, a keeper. God bless you Rosina.

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!

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.

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.

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.

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!!

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.

Fantastic, very easy to make, comes out tasting, and looking great.

sooo tasty!

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.

I love this recipe- I use belgium chocolate instead of nuts and vanilla instead of the almond extract. Got rave reviews from the italians.

it was good..close to what mamma use to make..needed alittle more flavor added to it..

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.