Reviewed: Feb. 9, 2009

So much easier than a regular biscotti recipe (I always have a devil of a time cutting the slices for the second baking - they always want to crumble). My only concern is that they tasted quite "eggy" to me (husband and son didn't notice). Next time I make this, I will use one less egg - in addition to eliminating the "eggy" flavor, it should also make the batter a little more dense, which should make the final product even more like biscotti. I'll let you know how it turns out. I also added 2 T. anise seeds, just because I like them! Thanks for a delightful recipe - I love biscotti!

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Reviewer:

JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Feb. 5, 2009

Oh, yum! These are fantastic. My kids love them, my husband was curious about where I got them - he didn't think I could make something this good - actually, it looks and tastes elaborate, but is so easy to make. Be sure to grease your pan. The cutting and transfer to cookie sheet was easy. To toast them, I put the oven rack on a lower shelf then broiled on low for a few minutes. Similar to an anisette toast that I buy. Next time I will add a little more extract.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 22, 2008

These were beyond expectations and were not only easy to make, they were so delicious. I have been having a hankering for the anisette sponge I used to get many years ago when I lived in New York and these were right on the money, if not even better. The flavor and texture were perfect. They look beautiful and I am proud to serve them. Definite keepers. And they didn't even fall apart while slicing like ordinary biscotti. i plan to try them next with some candied fruit and nuts, which is my favorite. Thank you so much!

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kookiefool

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Reviewed: Jan. 15, 2008

This is definitely a biscotti and not a cookie. It is a good base recipe for a soft sponge biscotti. I made this with brown sugar, cinnamon and lemon extract. I would put 2 tsp of extract next time for a more definite lemon taste. I glazed the top added sprinkles for more sweetness and a festive look in the photo. Make a nice big batch.

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WendyM16

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Reviewed: Feb. 23, 2007

I have made these several times and they always come out wonderful - crisp on the outside, tender in the middle. My boyfriend would eat it as a cake before the slicing and second baking, if I would let him. Even those who think they don't like anise will like these.

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Lori

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Reviewed: Dec. 18, 2006

I made these after making 4 other good kinds of cookies. Once my husband tasted these, the other cookies got barely touched til these were gone. You do have to grease the pan, and may have to adjust baking time just a bit, but these were sooooo good. I made a glaze from powdered sugar, milk and a few drops of anise extract and drizzled it on with a fork. They were delicious!

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sandy v

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 13, 2004

These are easy and taste great. Be sure to grease the pan. The batter more like a cake than cookie don't let that worry you. Wonderful. I made these also in a lemon version: omit anise; add 1 Tablespoon lemon extract and 1 teaspoon fresh lemon zest.

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MVUSD

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Reviewed: Dec. 20, 2003

These were really easy to make and turned out just great! Just enough anise.

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CAROLYNN

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Reviewed: Jun. 26, 2001

a very easy biscotti with wonderful flavor...will use from now on for my biscotti...might try some orange and lemon zest

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MEL3

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Reviewed: Apr. 28, 2001

This cookie definitly beats Stella Doro Anise Cookie!! This cookie is crisp on the outside and very soft on the inside. A big hit at my family parties.

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LIZEO

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Reviewed: Dec. 2, 2000

This is very simular to a recipe I made often as a teen, over 25 years ago. I loaned the cookbook that wan't returned and have been searching ever since. I am so excited to have this again. It's easy to make and everyone loved it. Have fun and enjoy !

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