Reviewed: Dec. 19, 2010

Read the comments of others and have these suggestions... Decrease the flour to 2-1/2 to 3 cups (depending on the humidity since the flour will absorb moisture). The orange peel isn't optional if you want that flavor and to heighten the almond add 1/2 teaspoon almond extract. These turned out delicate when firts out of the oven but with the second baking they became a very nice biscotti.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

Reviewed: Apr. 27, 2010

These are the BEST biscotties. Everyone raves about them. I have made them numerous times and they never stick around for very long

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anna VanAmburg

Reviewed: Dec. 10, 2008

first time making biscotti, turned out pretty good

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Dec. 19, 2007

I didn't have orange or almond, but I used this recipe as a base. I added cranberries and vanilla instead. The biscotti was great.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Dublin, Ohio, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jun. 4, 2007

Dough was too dry. I added an extra egg and a teaspoon of milk. Turned out heavy and dense but had a good flavor. Will try something else next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

Reviewed: Jun. 11, 2005

I made biscotti with a similar recipe, except I used 2 cups of flour, cut salt to 1/4 tsp., 4 tbsp of butter and used added 2 tbsp. orange zest PLUS minced orange meat (not optional). I also added Grand Marnier and Almond Extract for a more adult flavor. This will guarantee a slightly more moist and fluffier consistency. It really is a good recipe, the amounts of the ingredients are just off.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KINKISTYLE

Reviewed: Feb. 28, 2005

I was a bit disapointed. The dough was so dry, when mixing, I had to add a third egg. (All my other biscotti recipes with the same amount of dry ingreds call for 3 eggs) By then, it was a little late for the extra egg and my biscotti were quite heavy textured. The orange was a nice flovour, though.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHIQUITA2

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Orillia, Ontario, Canada

Reviewed: Jan. 19, 2004

This recipe calls for butter? The biscotti tastes to thick. Can this recipe survive without the butter? Biscotti should be light and crispy, not heavy and buttery. Not bad.. but definately not great.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

KATHERINE E

Reviewed: Dec. 27, 2003

I love this recipe! The flavor ad texture are wonderful. However, I cut the flour down to 2 3/4 cups. I also have great results using orange extract instead of zest. It's easy to make and the results are consistent! We love to dip/coat our's on one end with chocolate.

Was this review helpful? [ YES ]
9 users found this review helpful