Reviewed: May 27, 2008

This is great. The texture is perfect and It's easy to change around to suit your taste.

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Reviewed: May 24, 2008

I followed the recipe but added more almonds (toasted) about 1 cup of slivered and subsituted almond flavoring for the anise and added the anise seed (1 tbsp). Don't be discouraged because the dough is sticky, it will bake up nicely. These were not the rock hard type I've eaten before, thankfully, but when toasted are firm and dunkable. I increased the second baking to 10 minutes which was about 1 minute too long, but it was in a convection oven. My husband loves these and he is very picky when it comes to biscotti. Not too sweet. I'll be baking these alot! Just watch the second toasting time. Good luck.

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moser

Cooking Level: Expert

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Reviewed: May 6, 2008

I have tried many Biscotti recipes and none seemed to turn out as good as my late mother in laws. This recipe is actually easier and much better taste. Works great with pecans too. Raylene Italiano Ellwood City, PA

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Raylene I

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: May 5, 2008

This is a surprisingly simple, classic recipe for italian biscotti that any novice could make, and any expert would be proud to produce. I like biscotti a little thicker than average so I cut them into one inch slices for the second baking. As I had two trays to cook, I also raised the heat to 400 degrees and toasted them for 15 minutes so they were medium brown and very crunchy. Warm with coffee, they were so good I baked a batch to send to my mom.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 2, 2008

used sliced almonds. Lori Manning loved these!

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Lori

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Reviewed: Feb. 28, 2008

Great recipe and so easy! I made some half dipped in chocolate. This recipe makes a lot so I halved it.

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Dotes

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Reviewed: Feb. 25, 2008

Just not right... I had to add more flour to be able to work with the dough. 25mins. was not long enough for the center to cook (maybe my oven?) so I ended up with too-hard outer layers and too-soft centers. They tasted more like sugar cookies than the biscotti my Grandmother used to make. I'll try other recipes.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

I just made this recipe and loved it. My husband and family thinks it one of the best I have ever made. Thanks!!

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ArleneN

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

first time w/ biscotti and they came out great. They weren't as hard as I had hoped but I'm told that my Italian grandmother used to give then a brushing with an egg mixture while they were baking. I'm going to try that next time.

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BISODER

Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA

Living In: Frisco, Colorado, USA

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Reviewed: Feb. 10, 2008

Yummy! Love these with coffee! They're pretty easy to make. I don't usually include almonds since I don't have them around. Make sure the cookies are pretty hard/dry. The softer the cookie, the less they'll absorb liquid (coffee, tea).

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LisaGest

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Reviewed: Feb. 8, 2008

Excellent receipe! However, anise flavoring isn't for everyone so I replace it with 2-tsps of almond extract and 1-tsp of vanilla. When the Biscotti has cooled I dip one side in chocolate and place that chocolate side up on a tray with wax paper, then drizzle with white chocolate. Then they go into the fridge for about 10 minutes to harden. I do this with half the batch and leave half the batch plain. It's a big, big hit whenever I make it. I feel so lucky to have come across this recipe. So easy too! Thanks

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Alohamarie

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Reviewed: Jan. 26, 2008

This was my first attempt at making biscotti and it came out wonderful! The only change I made was to use 2 tsp of anise and 1 tsp of vanilla extracts. Everyone loved this and wanted the recipe!

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AY113SC

Cooking Level: Intermediate

Home Town: Hudson, Massachusetts, USA

Living In: Blythewood, South Carolina, USA

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Reviewed: Jan. 22, 2008

Awesome...Awesome...Awesome....I made these for the Christmas Holiday because my Dad wanted Biscotti and let me tell you these are great! The dough is a little difficult to work with but its worth it! Hands down! Give it a shot!

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DIANA1234

Cooking Level: Expert

Living In: Elmwood Park, New Jersey, USA

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Reviewed: Dec. 28, 2007

This recipe was excellent! I also experimented a bit with it, adding a teaspoon of almond extract instead of anise extract, and also swapping out a cup of flour for a cup of unsweetened cocoa powder. It seems to make the dough a little thicker, but it tastes great!

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Malie

Cooking Level: Expert

Home Town: Kalaheo, Hawaii, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 25, 2007

Maybe the best dunking biscotti I've ever made. I make them every year for Christmas. (Italians) I even dip them in choclate, although they are good enough with out it. Great recipe!

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Jamie

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Reviewed: Dec. 21, 2007

Very good Bernie! I hope you don't mind that I added additional almonds and dark chocolate chips. Chuck

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Chuck in Park City

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Reviewed: Dec. 18, 2007

Just made today... Perfect! So good, can't wait to serve them at my X-mas Party! WILL MOST DEFINITELY MAKE AGAIN AND AGAIN AND AGAIN!!!!!!

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KaraSMc

Cooking Level: Intermediate

Living In: Berlin, New Jersey, USA

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Reviewed: Dec. 12, 2007

New to baking, I've tried a few biscotti recipes. This is, by far, the best one! My boyfriend is upset because I made most of them for customers christmas gifts. I'll need to make more for home.

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Aunt Bo

Cooking Level: Intermediate

Living In: Grass Lake, Michigan, USA

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Reviewed: Dec. 8, 2007

This recipe was very easy! I don't have a stand up mixer so I was nervous but hand kneading wasn't as bad as I thought. Next time I think that I will make them longer though.

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Dannon

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Reviewed: Nov. 30, 2007

This was the first time I ever made Biscotti and these were sooo good, everyone loved them. I do wish they were a little softer. I added semi sweet chocolate chips to the batter and dipped them in chocolate...mmmgood

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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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