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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Julia Zamorska

Cooking Level: Intermediate

Home Town: Poznan, Greater Poland, Poland

Living In: Los Angeles, California, USA

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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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AIRAMA

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Reviewed: Dec. 23, 2004

i've never made biscotti before so i must say that these are delicious and very easy to make. i followed the recipe exactly using the almonds and almond extract and i'm very impressed (with myself :) ) can't wait to try a chocolate biscotti tomorrow.

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MATT2KEN

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2004

This is a great biscotti recipe. I've never made biscotti before but I'm happy with the results. I used 1/2 lemon extract and 1/2 vanilla and added about a tablespoon of poppyseeds for a lemon poppyseed biscotti. I didn't change anything else and these are so good. The cook time did take longer than I anticipated. It took more than ten minutes to crisp them up. More like twenty minutes.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Jun. 21, 2004

Very tasty and easy to make. Great item to send to anyone who is overseas.

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SF49RGIRL

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Reviewed: Feb. 19, 2004

I have tried many biscotti recipes, but my Italian father-in-law says these are the best. I use toasted hazlenuts or almonds, and like to use an orange-lemon extract for the flavoring to give them a "true" Italian-taste. Very good.

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JENNIFER62

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Reviewed: Feb. 16, 2003

I couldn't believe I made such a delicious biscotti- thanks for this recipe!!

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8 users found this review helpful

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ANGIEBUTTT

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Reviewed: Jan. 26, 2003

i followed it exactly and i'm afraid it came out more like a scone than a biscotti. too floury...maybe less flour. but i won't use this recipe next time. too many people were eager to try them out but i'm not happy with them enough to serve them.

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EAA2

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Reviewed: Jan. 15, 2003

Very good and very easy - I also substituted the orange zest for lemon and almond extract for anise and added a handfull of chocolate chips. Brought these to work and they were DEVOURED!

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MSKRYS

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Reviewed: Dec. 27, 2002

DELICIOUS!! Texture was good too. Extract can be replaced with fiore de sicilia (orange flower water and vanilla) for another traditional italian flavor. I made 2 batches one with anise and one with the orange flavor. Everyone was happy!

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11 users found this review helpful

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Amy TH

Cooking Level: Expert

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Falls Church, Virginia, USA

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Reviewed: Oct. 14, 2002

I realy liked this. I tryed it with the anise extract I didn't like it. I will make them again. janiec

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themomma49

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Reviewed: Jul. 14, 2002

Pretty good. This was my first try at biscotti and it was fairly easy to make. Think I'll add chocolate chips next time for added flavor. Thanks for the recipe.

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CLYN

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Reviewed: Mar. 27, 2002

The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and delicious, a definate keeper.

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13 users found this review helpful

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 7, 2002

These are wonderful. I've also made them with cranberries or chocolate chunks.

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8 users found this review helpful

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ELIZAG

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Reviewed: Jan. 6, 2002

It was easy and quick and DELICIOUS. I made them for the holidays anf topped with white icing. Everyone loved them!!

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DGFIELDS

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Reviewed: Dec. 20, 2001

Great biscotti. I used orange zest instead of lemon. Another addition to the Christmas gift baskets this year. This and the Cappuccino in a Jar recipe are a great hostess gift for all those holiday parties!

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REQUINE

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Reviewed: Jul. 18, 2001

I never dreeamed biscotti could be so easy. My 14 month old LOVES biscotti. I subsituted pistachio's for the Almonds. They were excellent!

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AMENEOU

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Reviewed: Feb. 2, 2001

These taste as good as the ones Grammom Rose use to make. I am addicted. My son was visiting, we were having our first cup of coffee and had these to dip by the time we had our second cup! Very easy.

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LORI756

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Reviewed: Oct. 22, 2000

This was my first time making biscotti, and I thought it was a big success! Instead of using 1/2 cup butter, I used 1/4 cup butter and 1/4 cup oil. This recipe is definitely going to be put into my recipe box!

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babar991

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Reviewed: Mar. 16, 2000

I made the anise version...an acquired taste where most children are concerned! Otherwise, this is a great traditional biscotti recipe!

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PAULAR

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