Reviewed: May 25, 2012

The egg white was unnecessary as it did seem to crumble a bit. Not sure if it actually added any flavour. As far as the rest of the flavour..it needed more. I used 1/2 tsp. vanilla extract and 1/2 lemon extract. Next time, I will double to see if it adds more flavour.

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Reviewer:

cherise

Reviewed: Oct. 29, 2011

This is the first time I tried making biscotti, I didn't know how it would turn out but I used half wheat flour, and splenda instead of sugar. I also left out the toasted almonds because I didn't have any. I was very nervous when shaping the loafs, it seemed very crumbly. They came out perfect though! A little plain but I blame that on myself for not adding something else in since I didn't have almonds. My husband (who normally hates anything almond flavored) even liked them.

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Reviewer:

AshMiller1017

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

LOVE this recipe. Also used this one with chopped dates and orange zest. Just add 1/4 c. corn oil to batter. Hope you guys try it. They are delicious!

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Reviewer:

scalas

Reviewed: Nov. 14, 2010

delicious and smell wonderful. I got tired of waiting and upped the temp to toast them to 350 and worked out better

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Reviewer:

darlenejoy

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Cooking Level: Expert

Home Town: Stone Ridge, New York, USA

Living In: Santa Clara, California, USA

Reviewed: Oct. 22, 2010

This is such a user friendly recipe. I have made two batches, the first one I stuck to the recipe and the whole batch was eaten up in less than 3 hours so i couldnt test the how good they get with time. with the second i squeezed some orange juice and put shavings of cooking chocolate and they didnt last much longer. this is defintely a staple for me. Oh i also added extra flour to prevent the sticky dough.

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Reviewer:

mwiings

Cooking Level: Beginning

Home Town: Lusaka, Lusaka, Zambia

Reviewed: Jan. 9, 2010

Good recipe! They always get better with age so at first I wasn't as impressed as I thought I would be. Be patient and give a few days for the taste to mingle.

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Reviewer:

Reviewed: Dec. 23, 2009

this was the fourth biscotti recipe I have tried and it was by far the best. I substituted the almonds for cranberries and found the flavor excellent. Instead of an egg white, I used the egg yolk mixed with a few Tbs of water (I was using egg whites for another recipe). I brought these to work as holiday christmas presents for the guys in my office and they all loved them! One guy even said that they were better than the ones he normally gets at Starbucks!

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Reviewer:

Diane

Cooking Level: Intermediate

Reviewed: Dec. 7, 2009

Yummy! I did use vanilla instead of almond extract which was fine. Also I increased the 2nd baking time to 25 mins, however, I live at high altitude (5000') and always have to increase baking time for cookies & such. Also, I flipped them about halfway through baking time so both sides would look "toasted." Highly recommended!

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Reviewer:

Magorino

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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Reviewer:

argus

Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia

Living In: Cham, Zug, Switzerland

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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