Reviewed: Mar. 3, 2012

These cookies were FANTASTIC!!!! I have made them a few times, and they are always the first ones off the plate.

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Reviewer:

MAKESSWEETS

Cooking Level: Expert

Reviewed: Feb. 14, 2012

Best biscotti ever! I get RAVE reviews from everyone anytime we make this.

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Reviewer:

AMYLOU13

Reviewed: Dec. 27, 2011

Great biscotti! I halved the recipe and added chocolate chips to one half and white chocolate chips and cashews to the other. It took longer than called for to bake the second time. Everyone loved it.

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Reviewer:

tawny perry

Cooking Level: Expert

Reviewed: Dec. 20, 2011

be sure to split this into 4 sections as it calls for. It really expands. I only did 2 due to time and it almost didn't make it!

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Reviewer:

kimber6337

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 19, 2011

Excellent! The brand of chocolate and amaretto make a big difference. I used Guittard, my friend used Nestle. I used Lazzaroni amaretto, she used a store brand. Same recipe, but hers did not taste anywhere near as good as mine did. It was amazing how the same recipe tasted so different! These were exceptionally good. Daughter is a pastry chef and even she was impressed :)

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Reviewer:

Vicki

Reviewed: Dec. 11, 2011

Used margarine and not butter it wasn't really moldable. I did two large 12x6x1 rectangles on parchment, It still turned out wonderful

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Reviewer:

Bethysmama

Reviewed: Oct. 24, 2011

This recipe is fantastic! I made them with sliced almonds and dark chocolate chunks. My Aunt, who loves Biscotti said it was the best she ever had! Thank you!

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Reviewer:

Leeeeeee

Cooking Level: Expert

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: Jul. 12, 2011

Absolutely amazing

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Reviewer:

cowardlylion

Cooking Level: Intermediate

Reviewed: Mar. 3, 2011

Very good. I liked it a little harder, so I left it in longer for the 2nd bake.

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Reviewer:

Amira

Reviewed: Dec. 24, 2010

I get rave reviews with this cookie! Just whipped up two batches for my Christmas cookie plates! This is a sticky dough to shape. I increased the flour by 1/4c. but still was sticky. I will deal with the stickiness b/c I don't want a dry cookie. I also prefer to bake these longer than 8 minutes. I eye them till slightly toasted, approx. 12 mins., take out of oven, flip and bake another 12. I like a crunchy biscotti and so do my cookie fans. Thanks for the recipe, its a hit!

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