Reviewed: Nov. 18, 2009

Great and easy! I halved the recipe, and had to add an additional cup of flour (4c total) to be able to handle the dough with my hands.

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AliciaVR6

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Reviewed: Aug. 28, 2009

Excellent recipe! The butter makes it more tender than a traditional biscotti and I like the large batch it makes because they are gobbled up so fast around our house. Here's a tip if you don't like slicing the logs: My non-baker husband while trying to help me finish the task of slicing the baked logs picked up the metal spatula next to the pan, instead of walking over to get a knife and I thought for sure he was going to smash the cookies to crumbs but the spatula worked beautifully. It cuts cleaner than a knife, doesn't leave the crumbs a knife does and is easier to use!

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BeachBaker

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Reviewed: Jul. 18, 2009

So good! I made these for christmas gifts for my family. Everyone loved it! Nothing better than to dip in a nice cup of hot chocolate or yummy coffee!!!!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Jun. 23, 2009

Don't know what the problem was, but I had to add alot of extra flour because the dough was a sticky mess. Also, they never crisped up enough in the oven, even when I left them in way past the recommended cooking time. The flavor was excellent, but just too crumbly. I am hoping they will crisp up after a day or 2. Also, I used sliced almonds because that is what I am used to - I don't recommend that. Definitely stick with chopped.

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LisaG

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Reviewed: Jun. 21, 2009

I halved the recipe and brought them to a dinner picnic. They were a huge hit! I used all vanilla extract since I didn't have almond - but I'm going to have to get some! The dough was really sticky. I made another half batch today and decorated them with melted chocolate chips. A definite winner.

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QUILTBUGJ

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Reviewed: May 30, 2009

Delicious and looks fabulous (looks professionally made) when drizzled with white chocolate. Decadent! Thanks for a great recipe! Followed the recipe as written (which was perfect), but can see how this would be very versatile, and I'll be trying it with new things!

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: May 26, 2009

This recipe makes the BEST biscotti ever! I did substitute almond extract for the anise as some other reviewers suggested, and tried several variations such as half white and half brown sugar, added a couple drops of vanilla, added dried cranberries, added walnuts, added slivered almonds, tried dried bluberries, etc. A good basic recipe that you can play around with and make your own by what you add to it or the combinations you come up with. Also drizzled/dipped some pieces in chocolate and white chocolate. Excellent...thanks for submitting!

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1txncookn

Cooking Level: Intermediate

Home Town: Iowa Park, Texas, USA

Living In: Lindale, Texas, USA

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Reviewed: Apr. 11, 2009

Very tasty

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georgie

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

I found this recipe this week and have already made them twice. This is by far one of the best biscotti recipes in my collection. After the first bake instead of laying them flat and baking a few minutes on both sides, I simply stand them up and just bake them again once.

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LuLu

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Reviewed: Jan. 17, 2009

great! didn't crumble and was raved about. simple and easy to make.

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Katie Kate

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Reviewed: Jan. 12, 2009

Wasted 6 eggs, 6 cups of flour and 3 sticks of butter! Recipe doesn't say to use parchment paper or to grease the cookie sheets. They were in the oven for around 10 minutes and the bottoms were burnt, my oven was smoking. What a disaster! Something in the recipe can't be right!

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Frank

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Reviewed: Jan. 3, 2009

I had never made biscotti before and tried this recipe for my first attempt... it came out so well! I followed the directions and ingredient list exactly with the exception of adding about half a bag of semi-sweet chocolate chips. Thanks to whoever suggested working with the dough with well-floured hands on a well-floured surface... that helped a LOT!

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LindsayW

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Reviewed: Dec. 29, 2008

Loved these cookies, couldn't stop eating them! Recipe is definitely a keeper! Thanks.

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Marypim47

Cooking Level: Intermediate

Home Town: Sherborn, Massachusetts, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Dec. 9, 2008

This was my first time making biscotti. This recipe was simple to put together, and is absolutely delicious! Even my husband (who hates biscotti)loved these! I didn't have anise flavoring or almonds, so I substituted pecans. I made a simple cinnamon glaze to drizzle over it. (1/2 cup confec. sugar, 1/2 tsp. cinnamon, 1 TBSP butter, 2 TBSP milk). Try it!

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Rachel

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Reviewed: Nov. 13, 2008

This was great! The texture is a little bit more tender than some teeth breaking biscotti I've had before, but I found it to be very pleasant. Can't wait to make this for gifts!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Nov. 7, 2008

I love these! The very first kind of biscotti's I've ever made! They turned out great! Yummy! = D I made them for my dance class, and family, they loved them!

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Shinny

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Reviewed: Oct. 29, 2008

Absolutely love this recipe so easy! I also melt chocolate almond bark and dip the flat side of them in the chocolate. HUGE HIT - and if i want to get fancy i melt white chocolate or white choc. almond bark and fill a squeeze bottle to make fancy white drizzles over the dark chocolate. I take them to baby/bridal showers all the time.

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SusanB

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

I made this recipe to the tee.. RAVE reviews..even the people who didn't like biscotti loved this! Very buttery.. which was probably what set it apart from other recipes.

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penrose715

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

This was my first time making bicotti, and unfortunately I was a little disappointed. They were not hard and crunchy, s they did not soak up much coffee. The taste is good, but more like a shortbread, not like boscotti should taste. I would definately toast the almonds, they taste a little raw in the cookie. These are however, easy to make and are palatable. But I will keep looking for another recipe that really knocks our socks off.

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