Reviewed: Oct. 30, 2009

Fantastic flavor! I used oil and gently mixed them. Let the logs cool before cutting into them, it makes them alot easier to slice. Yum!

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Mamacita

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Reviewed: Oct. 29, 2009

Perfect for cold weather with a hot drink. I dipped some in white chocolate, and these were very good dipped in tea with a bit of Baileys in it.

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Christine

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

I followed the recipe exact and I think the oven temp is way too high as others have mentioned, My ends started getting really dark before the middles cooked. Also when mixing the dough it never came to a nice smoothness, it was still very sticky, but I didn't want to add more flour and make them tough. I will try again at a lower temp, hopefully it will be better, the taste and smell are great.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 24, 2009

Fabulous!! I, too, reduced temp to 350, and added 1/2 tsp. of salt and 1/4 tsp. baking soda. The flavor was perfect, no bitterness. I drizzled them with a simple vanilla glaze. These just taste like the holidays, and the whole house smelled wonderful. Thanks for a great recipe!

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: Aug. 30, 2009

I will be keeping this recipe for a long time. I did take the following tips from other reviewers: 1) bump the temp down to 350. 2) add a little more flour (helped to combat stickiness) 3) add a little black pepper for some zip 4) wet my hands to make the dough shaping easier. The flavor was exactly what I hoped it would be. I left some plain and I drizzled some with a simple sugar glaze (powdered sugar, water, vanilla). I'm going to try these with Splenda for my diabetic family and friends. A tip for first timers: the logs spread when baking, so don't put them too close together if you're using one cookie sheet. And I was too lazy to move the baking rack from the bottom to the middle shelf and they got a little browner than I wanted. Good thing the temp was only 350. If it was 375, that laziness could have been catastrophic! Even with these boo-boos, they turned out awesome!

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mochip

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Reviewed: Aug. 22, 2009

This recipe gets points for its uniqueness, but not for its flavor. I followed the directions exactly, but they burnt around the edges and the taste seemed to permeate all the pieces. The texture was very tough and cardboard like instead of crispy and light. They did not look very attractive, but maybe adding stripes of white chocolate would help. Kudos to those of you who can make this recipe work. By the way, a tip for cutting biscotti: the sharper the angle of your diagonal cut, the longer the pieces will be. You can snag the little rounded end pieces for yourself.

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MPEPLIN

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Reviewed: Jun. 11, 2009

Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious!

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Baricat

Cooking Level: Professional

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Reviewed: May 19, 2009

These were a bit bland, some reviewers suggested adding more spices, I will try that next time.

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Penny

Cooking Level: Expert

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Reviewed: May 5, 2009

I made this recipe as is, following the instructions and was disappointed with the results. The children didn't care for them much and normally they eat biscotti like it was going to be gone before they can get another piece. I won't be using this recipe again. But I want to repeat... I made the recipe like it's written. I didn't try any of the suggestions from other readers.

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Mar. 8, 2009

Made these for a Christmas Cookie Exchange...and they were a hit. I split the dough into 3 logs so the cookies were a bit smaller but perfect for this type of event. I dipped half of the cookie in white chocolate and sprinkled with red and green sprinkles. Great display on the cookie table. Everyone loved the thought of having a cookie that they could have in the morning instead of all cookies that are just for dessert.

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addictedtoallrecipies

Home Town: Brighton, Michigan, USA

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Reviewed: Feb. 23, 2009

This was my first time making biscotti and I could not believe how easy it was! Everyone liked the amount of spiciness as it was written, but I would double it if I make them again just for myself. I dipped the flat bottoms in white almond bark and drizzled more on the top. They looked really beautiful and I will certainly make them again.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

My mom loves these so I've made them a few times now. I usually add about a tsp more of each seasoning. I have replaced the oil with applesauce, and once with margarine. The margarine made it a bit more brittle, but it had better flavor. I find as well that chilling the dough for at least an hour makes it a bit more manageable.

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Slogan0687

Cooking Level: Intermediate

Home Town: Keystone Heights, Florida, USA

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Reviewed: Dec. 27, 2008

This is one of the five biscotti recipes I used this year at Christms. People loved the gingerbread flavor, especially my husband and father. A friend of mine from Germany was also delighted with the flavor. I was unable to find whole wheat flour in my small town grocery store, so I used regular, but the cookies didn't suffer. Next time I make these, I'll go a bit farther afield so I can make them as the recipe dictates. Thanks for sharing this recipe.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Dec. 24, 2008

My family absolutely loved these. My daughter thought they were to spicy plain, however after I dipped them in white chocolate, she said they were the best she has ever had. Great dipped in a good cup of coffee.

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Colleen

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Reviewed: Dec. 23, 2008

These were okay. I don't particularly care for biscotti, but I thought I'd make a few to give as gifts. Waiting until their cooled to cut them is really the trick to making them look pretty. I cut the first batch when they were hot and it just didn't look as smooth. Also, the dough was pretty crumbly/sticky, but loosely wrapping it saran wrap while shaping it and rolling it (I used a rolling pin) makes it a whole lot easier to work with. I'll probably melt some white chocolate to drizzle over them.

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 23, 2008

I followed the recipe exactly except that I added some minced fresh ginger to the wet ingredients before mixing. They turned out perfectly. I gave them out at our office cookie exchange and everybody seemed to love them.

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SONYADEE1

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Reviewed: Dec. 21, 2008

Look out Starbucks! This recipe is fantastic. I've made a lot of biscotti in the past, so I decided to use butter instead of oil (1/3C). To get the gingerbread into the right size logs I wet my hands and had no problem shaping them into the desired shape. I baked them for 20min, let them cool for 5min, then cut them and turned them on their sides, baked for 4 more minutes, and they were done. I drizzled white chocolate on them when cool. I will make this over and over again!

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Jen

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 20, 2008

I just love these! Made as written, so need to change a thing. Dipped one side in white chocolate and then sprinkled some red crystallized sugar to make them pretty....I'll make these all the time-very easy!

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: Dec. 20, 2008

Not sure why everyone is changing this recipe....make it exactly this way and they will turn out so yummy! My Sicilian Grandmother would be proud. Just have to start watching it around 20 minutes, depending on your oven. If you use a long serrated knife and cut slowly, they turn out great. Biscotti should be a little crumbly when cutting because it gets crispy when it goes back in for the 2nd baking. Remember that baking takes patience and love. Great recipe! Mangia

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AMG

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

The best!! I followed the directions that one of the other viewers gave and they came out perfect. My husband wouldn't stop eating them! This was the first time I've ever made biscotti's. Excellent cookies.

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