The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 1, 2009
I loved this bread especially since I melted a few chocolate bars and coated the biscotti in them. :) I prefer it fresh over the later form since it's really hard. I didn't use raisins but I knew I had to use walnuts; only downfall is that I discovered I'm actually allergic to walnuts. :( Oops.
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Cooking Level: Beginning

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 22, 2008
This recipe makes a great cookie everytime. I made 2 batches exactly as written. The 3rd batch- I deleted the raisins, and only used 1/2 cup of walnuts - in place of the raisins I used 1 cup of mini chocolate chips. They are wonderful. After reading the other reviews, I let the loafs cool until I could handle and then cut immediately. I found this kept me from getting alot of crumbling. I also used a "sawing" motion. I had great success. I made these for Christmas goodies and dipped the ends in melted white chocolate and sprinkled with red and green sugar. The batch with chocolate chips, I also dipped and sprinkled with chocolate sprinkles.
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Cooking Level: Expert

Living In: Stillwater, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 23, 2008
I have a hard time cooking, usually when it says easy it doesn't turn out. These were easy and they did turn out. I love them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 21, 2007
This recipe is excellent! I found it necessary, though, to soak the raisins for about 10 minutes before adding them to the mixture. This is now in my permanent recipe collection!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 3, 2007
They were a hit. I tried to replace the raisins with mini chocolate chips, per my husbands request, but they didn't come as crunchy or tasty. Stick to the recipe on this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 20, 2007
After eating phenomenal biscotti in Port Townsend, WA, I wanted to try to make something similar at home. I modified this recipe by adding 2 tsp of orange zest and substituting chocolate chips for the raisins. They turned out perfect, and were a huge hit with friends and family. Thank you!
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Richland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 23, 2007
I thought these biscotti were great.I did add another teaspoon of cinnamon and used white and dark raisins. Will be making these again real soon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 9, 2007
it tasted good but i think the baking times are off. they need to be baked longer and on a lower heat. i liked the taste and texture but rather it harder.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 14, 2006
I made these for my co-workers and they loved them! Everyone kept asking for the recipe. I made a few changes. I used 2 tsp of cinnamin and added 1/2 cup of cranberries. Excellent recipe and VERY EASY
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 14, 2005
We found these boring I soaked my raisins in rum but it was not enough to give this biscotti flavor. I would suggest adding more spice if you choose to make these. For me, I will be moving on.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 13, 2005
These are delicious. I have made them three times already! I am going to try them next time with dried cranberries and chopped almonds.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 29, 2004
Great recipe. I use my food processor to coarsely grind the raisins and nuts. I also cooked them a little bit longer so they would be dry and crispy. I had no trouble cutting them with the nuts and raisins chopped fine and always use a serrated knife or an electric knife works well also.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 26, 2004
This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recommend trying it out. I also used dried figs instead of raisins, which were a nice change of pace.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 7, 2003
Very easy to make. Good flavor and easy to tweak recipe. I flatten mine a little more to make longer biscotti (but not too flat usually about 3/4"). I usually use chopped nuts but have used whole almonds and it came out good too. I love cinnamon so usually double (or even triple) the cinnamon. I have used walnuts, pecans and almonds successfully. I have also made them plain and they are quite good too. This recipe doesn't mind a little variation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 13, 2002
I've made this recipe several times and it has always worked well. I agree the chunks make it hard to slice so I chop walnuts extra fine and use currants instead of raisins and they have a much finer texture.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 2, 2001
I found difficulties when cutting those biscotti.. most of them were broken ... too much rasins and walnuts were used as well..
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The reviewer gave this recipe 0 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 23, 2001
Excellent - tastey and good texture. Easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 9, 2001
This is consistently one of the best biscotti recipes I have-I substitute dried cranberries & pecans and add a little orange rind (eliminate the cinnamon); you can use other substitutions as well. It's one of my favorite 5 biscotti recipes. Everyone loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 24, 2000
Very good. I substituted almond extract for the vanilla, and it added a really nice flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 0 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 4, 2000
Cinnimon lovers get your fix here. For an added cinnimon boost I drizzled cinnimon sugar over the top before baking. I also added mini chocolate chips. Certainly one of my top five biscotti recipes.
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