Reviewed: Dec. 20, 2002

This recipe was awesome. Very minimal work and my son could help me with the mixing. They are wonderful tasting and are a cookie I will continue to make year round. I toasted my sliced cookies for approx. 10 mins on each side. I don't care for anise but these were great. The anise taste was not overwelming. Great recipe Bernie!!

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TWWINNS

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Reviewed: Dec. 11, 2002

I was so impressed at how these turned out. They looked exactly like biscotti that you get in fancy coffee shops, and since I had never made them before, I was really pleased. This makes a big batch - 2 friends and I had a bake-fest before Christmas and we all got quite a good share out of it. I'll do this one again for sure.

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MOOCHIECAT

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Reviewed: Aug. 6, 2002

This is the craziest recipe I've ever tried. Do not try to alter the serving which you can see at the bottom of the recipe page. or else you'll come up with something mushy, crumbly, yuck thing! But i'm not a sore loser, i'll try to do it again, and when i perfect this biscotti, i might just change my mind about the rating.

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CHRISPHIL

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Reviewed: Feb. 13, 2002

Thanks for offering this. I shared the results with more than half a dozen people and every one of them loved it. I didn't use the anise flavoring, and i did "second-bake" it longer than the 7 to 10 minutes in the recipe.

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BOB S

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Reviewed: Jan. 6, 2002

Fabulous recipe! My very Italian uncle hasn't stopped raving about them. Thanks for sharing!

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BLUEZ24

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Reviewed: Dec. 24, 2001

Very good, basic biscotti recipe. I wouldn't add MORE almonds than the recipe calls for. . they may get hard to cut. They're very pretty too. We liked them best dunked in something hot.

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