Reviewed: Dec. 17, 2009

Very good Biscotti recipe. Just about the same as my recipe except this one is a bit sweeter due to the added molasses. The dough was sticky and a little hard to work with but with a little flour on my hands it was ok. I followed the recipe exactly and drizzled with melted white chocolate. I would make this again, but think the gingerbread theme is very seasonal so would probably make this during the holidays.

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Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 16, 2009

These are sooo yummy! As others, I substituted (same amount of melted)butter for oil and shortened the first baking time to 15 mins! Perfect! The lovely, spicy christmas smell in the whole house is a bonus!!!

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love to cook

Cooking Level: Expert

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Reviewed: Dec. 16, 2009

This was great and perfectly spiced. I baked mini biscotti by making it into 4 thinner loaves that I sliced and toasted as usual. The smaller size is great for inclusion on holiday cookie trays.

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starshipminivan

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Reviewed: Dec. 14, 2009

soooo good!!! I dipped one side in traditional gingerbread cookie frosting of 1C powdered sugar and 2T milk. These made me look super fancy at the wives tea, instead of bringing the boring sugar cookies.

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devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

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Reviewed: Dec. 14, 2009

I altered a little as I didn't have wheat flour, I used all white. These are easy to make and very tasty. I did drizzle with lemon flavored white chocolate and the result was great. Would recommend!!

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TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

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Reviewed: Dec. 12, 2009

Well, these did not turn out for me at all. They were heavy and dense, and tasted flour-y and slighlty bitter. I'm not sure if cutting back on the flour would solve all those issues. Seems like there is a little too much baking powder. They rose, and became mishapen on the second bake. I had no problems with stickiness - rather, it seemed dry. The concept of gingerbread biscotti is interesting, but this is not the recipe I need. Sorry. :(

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Dec. 7, 2009

super yummy and just right. i used melted margarine instead of the oil.

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tawna

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Reviewed: Dec. 5, 2009

Used 3c of flour as others recommended, otherwise it was too sticky. Also baked at 350 degrees.

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Cathy

Cooking Level: Expert

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Reviewed: Dec. 5, 2009

This turned out so good! I did double most of the spices and added a 1/4 teaspoon of black pepper. I can't believe how much it made the spices "pop". I also added 1/4 teaspoon salt and 1/2 teaspoon baking soda. I got tons of compliments on it when I took it to work. The taste got better the second day. I did dip some of them in white chocolate which tamed the spices but I love the kick. If you like a sweet treat, I would definitely leave the spices alone and follow the recipe as written.

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AZSTEPHANIE

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Reviewed: Dec. 1, 2009

Great flavour that lasts, unlike cakey moist gingerbread recipes...and this is key when doing holiday baking weeks in advance!! They pass the test, these will be going in mailers and gifts to family and friends :-) I followed the recipe exactly, lining sheets with parchment instead of greasing.

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OCTOVUS

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Reviewed: Nov. 28, 2009

I made this for Thanksgiving. I really liked it. The "Cranberry and Pistachio" and "Brownie" biscottis were more popular.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Nov. 27, 2009

Delicious and very "spicy" ~ turned out great!

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rahefter

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Reviewed: Nov. 22, 2009

Used butter instead of oil. They were great.

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Cottagrape

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Reviewed: Nov. 22, 2009

I love gingerbread. Biscotti has not ever been a favorite but like well enough. This recipe was very good but I wanted to explain why I didn't give it 5 stars. First, I followed the recipe exactly. The dough was very sticky and hard to manage. I didn't read until later about not over stirring etc. etc. Also, even after letting it cool it still was difficult to cut into 1/2 inch slices without it breaking. Anyway, my opinion is that the recipe is good but the directions need to be altered to include some of the tips in it that would make it easier for a first time biscotti maker like myself to be more successful.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Nov. 12, 2009

I did not care for this recipe.

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scott's sunshine

Cooking Level: Expert

Home Town: Ravenswood, West Virginia, USA

Living In: Grove City, Ohio, USA

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Reviewed: Nov. 12, 2009

The recipe was a little tricky to understand, but the taste is very good. We have made this two years in a row for Christmas, added a bit more ginger.

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SINGINGCHEF

Cooking Level: Intermediate

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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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