Reviewed: Jan. 23, 2012

My first time making biscotti and I made this recipe twice during the holidays. Delicious!

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Reviewer:

rmerritt605

Cooking Level: Intermediate

Home Town: Meriden, Connecticut, USA

Living In: Shelton, Connecticut, USA

Reviewed: Dec. 27, 2011

This is really good biscotti - The only change I made was that I added 1/4 cup of dried apricots (snipped into small pieces) to the recipe.

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Reviewer:

EDWINAFAYE

Cooking Level: Expert

Living In: Delta, Pennsylvania, USA

Reviewed: Dec. 20, 2011

Excellent!

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Reviewer:

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Dec. 15, 2011

I made this for my office and it was the first time attempting to make Biscotti. They came out great and everyone loved them.

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Reviewer:

gerry d

Reviewed: Dec. 9, 2011

Delicious. I substituted cranberries with dried cherries. Even my daughter who does not eat dried fruit loved these. I kept finding her sneaking them. Did have to do lots of tweeking to the baking to get it right though.

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Reviewer:

Tanya

Cooking Level: Intermediate

Home Town: Homer, Michigan, USA

Living In: Munith, Michigan, USA

Reviewed: Jan. 24, 2011

I made this for my family as little gifts this Christmas and it was a huge hit. Softer and more flavorful than store-bought biscotti, which I find hard. The cranberries and pistachios and orange flavors are perfect together. Easy, easy, easy to make!

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Reviewer:

Elizabeth

Reviewed: Jan. 18, 2011

Absolutely perfect in every way possible. Flavor is fantastic. I zested two large oranges for maximum fresh flavor (2 Tb is a LOT of zest!) I didn't have any dried cranberries, so I subbed chopped raisins, which I soaked in 2 Tb of rum for 20 minutes - spectacular!! I upped the oven temperature to 375 for the final, drying bake of the cut biscotti. Baked for 7 minutes per side, and they came out with a lovely, golden color and the perfect crunch - not hard, but completely crisped through-and-through. Finished with some melted white chocolate, and they could not have been prettier. In the future, I intend to try them with toasted, chopped pecans instead of pistachios, which I don't normally keep around. I had about 2/3 cup coincidentally, left over from another recipe, that I found this week when I was cleaning out my cupboard, and looked for a recipe to use them - this one popped up, and I'm ecstatic it did. They're way too good to make only during the holidays! A+

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