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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1 user found this review helpful

Reviewer:

patti

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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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2 users found this review helpful

Reviewer:

Jenni

Cooking Level: Intermediate

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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4 users found this review helpful

Reviewer:

Alex H

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 25, 2005

sooo tasty!

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1 user found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Sham Tseng, New Territories, Hong Kong

Reviewed: Dec. 15, 2005

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

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1 user found this review helpful

Reviewer:

DAGNYH

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Seattle, Washington, USA

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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4 users found this review helpful

Reviewer:

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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2 users found this review helpful

Reviewer:

KYLACOOKIE

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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11 users found this review helpful

Reviewer:

TRACY0126

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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3 users found this review helpful

Reviewer:

Julia Zamorska

Cooking Level: Intermediate

Home Town: Poznan, Greater Poland, Poland

Living In: Los Angeles, California, USA

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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18 users found this review helpful