The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 23, 2012
My first time making biscotti and I made this recipe twice during the holidays. Delicious!
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Cooking Level: Intermediate

Home Town: Meriden, Connecticut, USA
Living In: Shelton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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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Cooking Level: Expert

Living In: Delta, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 20, 2011
Excellent!
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Home Town: Homer, Michigan, USA
Living In: Munith, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 3, 2011
Friends Loved this Dec. 2010
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Photo by Sherri S.

Cooking Level: Expert

Living In: Apple Creek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 1, 2011
So many friends asked me for this recipe! I've directed them to this site.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2010
I had a little trouble with getting the slices to stay together when flipping them. But they are delicious and went over really well for my guests...
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Photo by cfrancis1293

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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