Reviewed: Dec. 20, 2011

I made these for Christmas this year. Very Good with a cup of coffee or tea. Makes a nice treat to take to a party or coffee klatch. Will make again.

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Reviewer:

KSH

Reviewed: Dec. 19, 2011

Made as written except I added crystalized ginger cut up in tiny bits and a few turns of fresh ground pepper and I used Siagon Cinnamon. Really ramped up the spice level! This was my test run, will make again for upcoming guests and as gifts. I'd like to try it with butter sometime just to see the difference. This is as good or better than the Starbucks cookie. My husband who usually doesn't say much with my cooking experiments said this is a keeper.

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Reviewer:

katy

Cooking Level: Intermediate

Living In: Brinnon, Washington, USA

Reviewed: Dec. 19, 2011

I had few changes. I had to use all white flour due to an allergy to whole wheat and not sure if the sub is actually 1:1 but that's what I did. I didn't follow directions and made into one log due to the fact that I wanted long biscotti. My own error was not baking longer because part of it was undercooked. Not so bad when you have to bake two more times but it made it harder to cut without chunks coming out and still maintain a nice looking cookie but that was my error. The reason for the 4 stars is because it needs more spices. It was a pretty bland gingerbread and needed more of a kick. Would make again with more spices.

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Reviewer:

LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Dec. 15, 2011

This was the first time EVER making biscotti and it turned out perfectly thanks to the recipe and a few suggestions from other reviewers! I mixed the dry ingredients and the wet ingredients sperately then added the wet to the dry to form the dough. Once I had the dough sperated and each rolled out I brushed lightly with vegetable oil and sprinkled with a mixture of cinnamon and sugar in the raw onboth sides. I baked each according to directions, the let them cool--just to the touch-and sliced them with a pizza cutter! (The pizza cutter works great for this!). I then baked them for 7 minutes on each side to make them have the crunchy texture I love. They turned out do beautifully they looked professional! Next time I may go to the extra effort and dip then either dark or white chocolate. Should be delish!

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Reviewer:

princessfaith82

Cooking Level: Intermediate

Living In: Ashland, Virginia, USA

Reviewed: Dec. 6, 2011

I have a new favorite holiday cookie! Firefly08's additional instructions were helpful, and I did dip in white chocolate as suggested by many. Delightful changeup from the traditional gingerbread cookie!

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Reviewer:

Delight

Reviewed: Dec. 6, 2011

Very tastey!! This will be a new holiday recipe I will add to my collection!!!

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Reviewer:

cperr

Reviewed: Dec. 5, 2011

very good.. I think the reason for using oil rather than butter is for food safe reasons. Biscotti is meant is to be long lasting & none refridgerated. Just a guess...not sure..but that makes sense to me. Very tasty indeed..didn't change the recipe at all..they are sticky to shape due to the molasses. I just dusted my hands with flour to make it easier.

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Reviewer:

Sharon

Cooking Level: Expert

Reviewed: Dec. 5, 2011

I did not care for this recipe.

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Reviewer:

Jasgirl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Mount Vernon, Illinois, USA

Reviewed: Nov. 9, 2011

These turned out great! I followed the recipe exactly and loved the texture and flavor. Based on other reviews I debated using butter instead of oil, but in the end opted to go with the oil. I am glad I did. The crunch was perfect and the cookie didn't crumble away when dipped in coffee. The only thing I would do different next time is make one loaf instead of two. They came out like mini biscotti, I like them a bit bigger (I would have to play with cooking time though).

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Reviewer:

karabou

Reviewed: Oct. 25, 2011

Made these last year for xmas and I will definately make these again this year. Was nervous that it was my first time trying a biscotti recipe but followed the directions closely and they came out perfect! Dipped them in white chocolate and added crushed peppermint sticks, the presentation alone was divine. Very fun to play around with different designs with the chocolate. Added these to my bag of treats to hand out to loved ones along with "Oatmeal Chip" cookie recipe on this site by Nancy Fridirici, made them with holiday green and red m&ms, so good! THanks for the wonderful recipe!

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