Ginger Biscotti with Pistachios Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 22, 2000
I used macadamia nuts instead of pistachio. Yummy!
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Reviewed: Sep. 28, 2001
When I baked this recipe, the loaves flattened out and ran into each other. Too much butter? I continued the best I could, and it really still tastes great.
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Reviewed: May 22, 2003
These taste great, but as another reviewer found, my dough spread out and the "logs" became two giant, flat cookies. They were too thin to really slice and toast, but I did the best I could. They are very tasty, but they have the consistency of soft cookies, not the crispy biscotti I was going for. I might try it again, and try to compensate in some way. Or, use the same recipe and just make them into cookies.
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Reviewed: Oct. 22, 2003
These are my all time favorites!! the really wow friends and family.
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Photo by Jay
Reviewed: Dec. 9, 2007
As the picture shows, the two rolls do flatten out, but can be cut into "fingers." This recipe is delicious and was rated "wow" by my Italian cousin-in-law.
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Photo by Jay

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 16, 2008
Can you substitute ground fennel seed for the liquid anise flavoring?
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Reviewed: Dec. 19, 2009
I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs
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