Reviewed: Jan. 22, 2007

This was really great. I too omitted the anise and used more almond extract as Im not too crazy about anise, they are awesome. Gave to our Biscotti loving pal and she thought it was the best shes had..she felt this even before we told her I made it. :) Only thing is, Im not sure if it was my oven or not,it took much longer to "toast" than the recipe said. A+++

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GB4TITAN

Cooking Level: Intermediate

Living In: New Berlin, New York, USA

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Reviewed: Jan. 15, 2007

Very good - at first they seemed a little crumbley but once cooled held togethr well. I used 1/2 teaspoon anise oil instead of extract and almond slices.

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RoseL

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Reviewed: Dec. 26, 2006

Added two handfuls of choc. chips and a small bag of dried cherries and the poeple at work were in love with this!!!

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CATHERINEM6

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Reviewed: Dec. 20, 2006

Changed it to all vanilla extract, and used chocolate chips instead of almonds. Baked them for 10 minutes each side. Made 90 cookies. Will make great additions to my Christmas Cookie Plates.

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Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

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Reviewed: Dec. 20, 2006

These came out great. I dipped them in semi-sweet chocolate and gave them out for Christmas gifts. So far everybody likes them.

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 6, 2006

the best so far. not sweet just perfect. i don't like anise sub it to almond extract. thank you for sharing your recipe.

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Angel888

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 22, 2006

This is a great recipe. I have been making this for the last 5 years. I do add other things like dried fruit and other nuts. Yummy! I have been requested to make these every year.

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Princess

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 20, 2006

I made these with only pure almond extract, added dried cranberries and white chocolate chunks. Excellent. Nice and crunchy/hard too. Some I dipped 1/2 in chocolate and some I drizzled with chocolate. Very yummy and an excellent recipe and instructions! Thanks.

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Natalie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Jul. 12, 2006

The biscotti came out somewhat soft and I don't know if that's just the way the recipe is or if I made the error. I had to keep putting them back in the oven to try and make them crunchy but it didn't work. I also left out the anise and used almond extract. The flavor was good. I guess I was hoping for a Starbucks biscotti.

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Susie Q

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Stockton, California, USA

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Reviewed: Jun. 14, 2006

I've made Biscotti once before and it didn't turn out well. This however is great! Besides the bulk of ingredients and the time it took to make and the gazillion cookies I have now, It was wonderful. The taste of the biscotti with a nice cup of coffee out weighs all of the above.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 4, 2006

i omitted the nuts in this as i dont like nuts. when i first took these out of the oven the middle was still uncooked but i cut them anyway, separated them and put them back in the oven. after 10 mins on each side the middle was still uncooked so i kep them in for another 15 mins approx on each side. they tasted ok but not great. ill keep looking for a better recipe.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: May 11, 2006

These are great! I substitute almond extract for the anise and they are super. I think they are easier than making chocolate chip cookies!

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SLHENDERSON

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 11, 2006

Awesome recipe. I did make a few small changes. I added more anise extract, a hint of almond extract and drizzled with dark and white chocolate. My husband loves these!!!!

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D. Storm

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Apr. 1, 2006

Very delicious. It was fun to make. I dipped the bottoms in melted semi-sweet chocolate after toasting them, they turned out great.

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Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: Mar. 13, 2006

These were great! Very flavorful, deliciously crunchy yet tender. I did use almond extract instead of the anise, and I also toasted the almonds before adding them to the dough. They were a big hit at our Italian themed dinner and my husband said it was the best biscotti he had ever had! Thank you for the recipe!

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MARIE83

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Reviewed: Jan. 22, 2006

these came out perfect. Next time I am going to try to ommit the almonds and add a tad bit more of anise. I will make these every Christmas now!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 16, 2006

I've been experimenting with biscotti recipes, lately, and this is by far our favorite! My husband took some to work and 2 people asked for the recipe. I put the dough into 2 large loaves - next time I'll make the loaves smaller, as the sliced pieces were a bit large. Make this; you'll be happy! Also - I used Splenda for Baking for the sugar.

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patj

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Negaunee, Michigan, USA

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Reviewed: Jan. 3, 2006

Fantastic, I used almond extract in place of the anise (I'm the only Italian in the world that doesn't like anise) but kept true to the rest of the recipe and it was delicious, I like a more tender biscotti, and this does have a tender texture, with my small change, this is it, the family biscotti recipe for now on, thank you so much for this wonderful cookie!!!

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Diane Lynn

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Reviewed: Dec. 23, 2005

So good!! Very authentic recipe. I wouldn't change a thing to the recipe.

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M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Dec. 23, 2005

came out great! simple, but great flavor.

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granolagorilla

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