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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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50SFAN


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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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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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thetrippychick

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA Living In: Richland, Washington, USA
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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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COOKYSNORK


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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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nuttydough


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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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Mary


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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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Marie C.

	Cooking Level: Expert
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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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Alex

	Cooking Level: Expert Living In: New York, New York, USA
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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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LAURIE K

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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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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MACKALLEN


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Reviewed: Dec. 13, 2003

Very good. I substituted almond extract for the vanilla, and it added a really nice flavor.

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STARBUCKS-GIRL

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Aug. 8, 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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JPREVOTT


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Reviewed: Jan. 11, 2003

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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PAULAMAS


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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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LISA HOVENGA


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Reviewed: Aug. 29, 2002

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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CHLOELAU


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Reviewed: Oct. 23, 2001

Excellent - tastey and good texture. Easy to make.

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TYMAR


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Reviewed: Aug. 8, 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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COOKIEEATER


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