Reviewed: Dec. 9, 2011

Great! Left out chocolate chips because I wanted a strong hazelnut flavour. I also added 2 tbsp more liqueur.

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Reviewed: Mar. 15, 2011

Yummy! I omitted chocolate chips, but after kneading, I patted the dough out to a rectangle and put Nutella chocolate hazelnut spread on it. I had wanted to roll the dough like a jelly roll, but it's too sticky for that. Ended up folding the edges over and shaping into log. Very tasty!

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SKDONNER

Cooking Level: Expert

Home Town: Scottsbluff, Nebraska, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Dec. 31, 2010

Hazelnet (AKA as filberts, same nut) is my favorite flavor of Biscotti. But getting my hands on hazelnuts can be very hard in my area. I've been known to substitute brazil nuts (chopped) which are kind of bland and used hazelnut coffee syrup (available in specialty coffee shops) to get a very passable hazelnut flavor. The slight additional moisture makes them easy to cut when out of the oven about 10 min. Less crumbling. BUT, if I can get the hazelnuts, I use them.

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Asparagus lover

Reviewed: Jan. 22, 2010

Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =)

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JessPress

Reviewed: Dec. 10, 2004

very good! a hit with all!

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PATCSANT

Reviewed: Dec. 4, 2002

I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and omitted the chocolate chips. I have had hearty complements from everyone that has tried these. These really are fantastic!

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OH_JUST_ME

Reviewed: Mar. 1, 2000

This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the cookies come out almost crumbly and less like a crunchy, hard biscotti. A must try for non-dunkers like myself, and ADD THE CHOCOLATE!

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12 users found this review helpful