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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Reviewed: Nov. 24, 2007

I made one third of this recipe as the whole lot would have made way too much for my family. They came out great! The dough was a little sticky to work with, but I floured my hands and used a silicone baking sheet. I did put some melted chocolate on the bottom of the biscotti when they were cooled.

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WeezaG

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Reviewed: Nov. 10, 2007

I am giving these away for Christmas gifts. I'm glad to have such a perfect recipe so I can made these myself instead of buying them.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

A lovely subtle taste, good texture, easy to make and easy to change up by adding other flavours. Be aware that it takes longer to cook than indicated -- about five minutes pre-slicing and also post-slicing. I would suggest making five loaves rather than four as the smaller loaves cook more evenly and as easier to cut. And as someone else suggested: well-floured hands are the key to success! Anise extract is impossible to find where I live, so I used 2 tsp of vanilla, 1 tsp of almond and 2 tsp of orange flower essence. Also added grated orange rind and chocolate chunks to some loaves.

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Tarte Citron

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

Excellent & so very easy!! I, like some of the other posters, subbed almond extract for the anise & I upped the almonds: I used a cup of slivered & another cup of sliced almonds. Added a crunch to it as well as extra taste. I also added dark, sweet dried cherries to the mix (8 oz). Big hit wherever I have brought them. Thanks for posting this recipe.

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AUNTIEJOSCHEESECAKES

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Hamden, Connecticut, USA

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Reviewed: Oct. 26, 2007

very easy recipe to follow. it was very sticky but worked with it using well floured hands. i used anise oil instead of the extract. i have never found extract to be tasteful in anything i've baked. it cooked great and i used chocolate hershey bars melted, dipping one end in the chocolate. very good recipe.

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david

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Reviewed: Oct. 22, 2007

This was my first try at making biscotti and it turned out great. The recipe makes a ton of biscotti, but I froze some and took some to a friend's party where she was having a "Chocolate Fountain." These biscotti were great for dipping in the fountain and were a big hit.

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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 24, 2007

My mom told me this recipe is very similar to my full Italian grandmother's biscotti recipe. They came out great. I brought them to an office breakfast and the whole tray was inhaled. I needed to toast the cookies longer than suggested in the recipe and I could've toasted them longer which I think I'll do next time. It does make a lot of cookies.

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Ang'snewkitchn

Cooking Level: Intermediate

Home Town: Roslyn, New York, USA

Living In: Bay Shore, New York, USA

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Reviewed: Aug. 18, 2007

Absolutely delicious! I didn't have anise extract, so I used anise seeds instead. The anise taste wasn't strong enough for me using only the seeds, so I will add more next time. I took the advice of using dough hooks and keep my hands well floured and had no problem with the "stickiness" of the dough. I also took the advice of letting the biscotti cool a few minutes before cutting and using a bread knife and they cut beautifully. Will definitely be using again!

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baker1234

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Reviewed: Aug. 12, 2007

This is a very easy to follow recipe. My family is Italian, so we have been making biscotti is some form or another for a long time. I'm not really an anise fan, so I replaced that with almond essence and it worked a treat. As a hint, it's best to leave the loaves for about 5 minutes before slicing them so that they firm up a bit. Additionally, use a bread knife to cut them into pieces. It slices through much easier. We dipped a couple of them in Nutella at the end and also put strawberry jam on them!!! Soooo delicious. Still, I'm a fan of the traditional dipping in wine or coffee :)

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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jul. 14, 2007

Easy to make, easy to store, taste great! My friends alway get fascinated when they get this exotic treat. However, I always double the amount of anise extract. I find the original a little too plain, but with doubled anise, they taste wonderful!

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Carro

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Reviewed: Jun. 13, 2007

This is one of many biscotti recipes I have tried and the most requested by family and friends. I've found that no matter how much flour I add, the dough is just too sticky to knead and roll into logs. I just gave up and started spooning the dough in a log shape onto the cookie sheets instead. Messy, but effective. I also omit the anise extract and use almond in its place. This recipe makes a large amount and slices very nicely. Not too crumbly like others I have tried. I do have to bake them much longer than the recipe suggests the second time, but it's well worth it in the end. Have made this many, many times, and sure I will make it many more!

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firlik3

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Reviewed: Jun. 7, 2007

I had to devote about 2 hours to making this recipe, but it was worth it! It makes a lot, too, which is great. I made them for an "Italian Night" dinner at my house, and they were very well-received. After they were cooled, I drizzled melted milk chocolate on them. Pretty and delicous!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: May 31, 2007

YUM!!! Made 4 different flavors: the original recipe (with almond and vanilla extracts instead of anise), original with Grand Marnier and orange zest, original with dried cranberries and walnuts, and original with chocolate chips. I also melted a combination of semi-sweet and dark chocolate chips and coated half of each cookie. Now all you need is a cup of hot coffee for dippin'...

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JBKINCAID

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: May 11, 2007

Everyone loves my biscotti! I added chocolate chunks and almond slivers and they are a hit in my house.

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danido

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Reviewed: Mar. 15, 2007

ok, so what did I do wrong? Knead by hand?? HOW?? I added an additional cup of flour and it STILL isn't kneadable! all those ingredients wasted.

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EndoMom

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Reviewed: Mar. 9, 2007

What a wonderful base recipe for the best Italian treat!! Easy enough to work and it has wonderful flavor

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freshpasta

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Reviewed: Feb. 19, 2007

Terrific recipe. I dipped the edge of half in melted dark chocolate. I took the advice of using a dough hook on my mixer. Very easy.

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Arwen

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Reviewed: Feb. 17, 2007

I had never made biscotti before. This was a good recipe to start with and can be used as a basic recipe then add whatever you like in biscotti. Lots of compliments!!!

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Lisa from TN

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Reviewed: Feb. 8, 2007

I had no almonds or anise extract. I only used the vanilla extract. One cup of the flour substatuted with whole wheat flour because I ran out of all purpose. When the dough became VERY sticky I kept my hands floured and pressed the rest together to finish mixing. Turning it onto a floured surface helped also,then working it till easy to handle. I put parchment paper down on the cookie sheet(found in the grocery store next to the aluminum foil);these turned out perfect! They are plain with just the vanilla but I like to dip them in strong coffee so I don't mind. Next time I will buy the anise extract, I am sure they will be even better! I will make these again!

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