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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Ashes

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

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Reviewed: Dec. 18, 2008

I made this biscotti last night. I liked the idea of gingerbread biscotti and decided to try it. I'm happy I did. I used canola oil instead and I used 2 cups whole wheat flour instead of 1 and then just 1 and 1/4 cup all-purpose flour. I also added some finely chopped candied ginger. These biscotti had a nice ginger flavour and the texture was great. I did find that I had to increase the second baking time and I flipped the biscotti a few times to make sure they were done.

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RABBIT20

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Reviewed: Dec. 15, 2008

Great recipe. Very easy and everyone loved it. People keep asking me to bake them more.

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DIGBUGSGIRL

Cooking Level: Intermediate

Living In: Orange, Virginia, USA

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Reviewed: Dec. 14, 2008

This was so good! I followed the recipe exactly and had no trouble with it at all. Maybe I'll add a little more spice next time.

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Karen

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

My dough was really crumbly, and it never quite came together. I wonder if I didn't add enough butter?? I substituted butter for oil, equal parts. Other than that and the addition of a bit more spice, I followed the recipe to the t! Delicious - just crumbly and dry.

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mrs.massaro

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Reviewed: Dec. 13, 2008

This was very tasty ! I did make a minor change by using 6 Tablespoons of butter rather than the oil though. I baked them at 350 degrees for 20 minutes then after slicing I baked them again for 15 minutes. Other than the buuter and baking times I changed nothing else. Will certainly be making these again. I did get out white chocolate to melt and drizzle over them but after tasting them I felt they were delicious as is so I put the chocolate back in the cupboard. Thank you very much for the recipe.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

Everyone just loved these. I iced them with melted white chocolate. I will keep these in my collecion.

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Alice/Miami

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: North Miami, Florida, USA

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Reviewed: Dec. 8, 2008

This was by far the best, not to mention the easiest, recipe of the cookies I made yesterday. These turned out great. Drizzling or dipping in white chocolate is a must.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Dec. 8, 2008

These biscotti were really great. I dipped half the cookies with milk chocolate, and half the cookies I dabbed the end in white chocolate.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Dec. 7, 2008

This was the first time I had made Biscotti. It turned out great! I used white flour only because I had no whole wheat flour at the time. Used my Pampered Chef baking stone. Perfect! Great recipe!

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tess

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

I tried a test batch of these for my xmas gift boxes. I think they're a winner. I made them as the recipe called except for adding a little more flour until it came together in my mixer. I also needed to cook them longer than specified. The taste was gingery, but not overwhelming. Be sure to wet your hands while forming the logs, it solves the sticking problem. I'll be drinking hot tea tonight with my first successful batch of biscotti.

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GFRIDAY

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