The reviewer gave this recipe 4 stars. This recipe averages a 4.92 star rating.
Reviewed: Mar. 15, 2009
White Chocolate is my favorite flavor, so when I saw this recipe I had to try it. I used almonds in place of the macadamia nuts. My family loved these, although I thought they were just a bit too sweet for biscotti. However, I will try them again with less sugar.
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Cooking Level: Expert

Home Town: Norwood, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Jan. 27, 2009
this was really good, i tried it for the first time, substituting the amaretto with godiva liqueur, and the white chocolate chips with dried cranberries. my family really liked it, and a family friend asked for the recipe right after trying it =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Jan. 12, 2009
My first try at Biscotti and it was a hit! Very rich and delicious. I was worried that it would be difficult to do, but it was actually easy. This ones a keeper. I'll def. make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Dec. 31, 2008
These were delicious, my scales broke half way through so I had to guess the amounts...they still came out perfect!! Went down really well with everyone
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Dec. 29, 2008
Yummy! Took to a party and everyone loved them! I put a little extra white chocolate chips in and a little less macadamia nuts to cut the cost a little... they are expensive to make but good for a special occasion. Dipped one side in melted white chocolate chips. Might bake a little longer next time after they are sliced so they are a little harder. Very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Dec. 20, 2008
5 stars plus one million!!! So good so very very easy and tasty...Thank you much for a great recipe!!!! MMM...MMM...MMM.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Dec. 13, 2008
A wonderful complement to a cup of coffee
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Oct. 27, 2008
This is a wonderful Biscotti recipe. Definately softer than your traditional recipes. I made this for my ladies gourmet group and everyone commented how good they were. They all especially liked that they were not hard. It is an expensive recipe, but worth it for a special occassion. Very easy to make. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Aug. 8, 2008
Great recipe!! To make them not so soft, after I cut up the logs into pieces, I baked them a little while longer on each side. They turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: May 7, 2008
Wonderful, sweet and totally not for the diet crazy!! Only thing I didn't have was the liquer so used amond essesence which might be a good thing as my kids homed into them :o) Might use less Mac'Nuts next time as they are very expensive but for special occasions...Awesome! Thanks heaps.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.92 star rating.
Reviewed: Dec. 5, 2007
These are delicious and simple to make. The one problem I had was the biscotti being undercooked. I had to cook them longer (on parchment) and the bottoms browned. Maybe next time I will slice them thinner, they are close to 3/4" thick. I do love them though!
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Cooking Level: Intermediate

Living In: Edson, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Oct. 31, 2007
Was a success
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Cooking Level: Beginning

Home Town: Chappaqua, New York, USA
Living In: Santa Monica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Oct. 10, 2007
This is a great recipe. I love the softness of the cookie. Make sure you don't cook them too long especially on parchment paper. The bottom gets much darker than the top.
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Cooking Level: Intermediate

Home Town: Foxborough, Massachusetts, USA
Living In: Foxboro, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Oct. 1, 2007
I could not really taste the liquer in these and I used the Di Saronno. Next time i'll add a bit of almond flavor to accent the amaretto. They were gobbled up, and I had lots of favorable comments. I also made the second baking time 15 minutes and flipped them over halfway thru.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: May 14, 2007
Very, very good! Definetly use the liquer, it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: May 2, 2007
Awesome recipe! Easy to follow, came out PERFECT first try. I followed it to the letter. I made 2 batches. One as written, the other I dipped 1/2 the biscotti in melted chocolate for variety. A HUGE success with my husband, children and girlfriends (made for afternoon tea with my the ladies:-) All asked for recipe. A KEEPER. Thanks!
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Cooking Level: Intermediate

Living In: Kadena, Okinawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Apr. 24, 2007
Absolutely loved them!!!!!! I prefer mine a little crisper so I baked them a little longer after I sliced them!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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Reviewed: Dec. 11, 2006
Everybody loves these! I'm still enjoying them; it makes a good-sized batch, and I even gave away a couple medium-sized plastic containers worth. The amaretto is definitely worth the expense (I usually don't buy it). I used 1 cup of whole wheat flour, and ended up adding about a 1/2 cup extra all-purpose b/c the dough was too sticky to form into logs. The extra flour helped.
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Photo by Sally S.

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Mar. 30, 2006
Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully.
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Cooking Level: Intermediate

Living In: Kent, Washington, USA

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