Reviewed: Aug. 23, 2008

These were really good, definitely the really crunchy kind of biscotti. I thought 1 1/4 cups of sugar sounded like a lot, so I cut it down to 1 cup and kinda wished I hadn’t. It really does need all the sugar. And the dough was pretty sticky, so I found that wetting my hands with water really helped when shaping it.

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REBEJ

	Cooking Level: Expert
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Reviewed: Mar. 15, 2008

I love making these for my family and friends. I use whole wheat flour and splenda instead of sugar. I also add 1/3 cup wheat germ and sometimes ground flax seeds. I too have increased the almond flavor to 1 teaspoon. I add applesauce if the dough gets too dry and dip my hands in flour to handle the dough if it is too sticky. There're healthy and delicious and I can't make enough of them. Thanks for the great recipe!!

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Roseann B.


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Reviewed: Jan. 17, 2008

Well this is the first bicotti recipe i have tried, it was easy, and fairly cheap to make. It was deffinatly cheaped than buying it, and tasted much better. Thanks for sharing I will be keeping this recipe!

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Lisa D

	Cooking Level: Intermediate Living In: Grand Junction, Colorado, USA
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Reviewed: Dec. 14, 2007

Excellent! My first try at Biscotti and my family is eating it so fast I will have to double the recipe in the future.

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Debbi H


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Reviewed: Dec. 9, 2007

I have a batch of this recipe on my cooling rack as I type. I used 1 cup of sugar and other than that, followed the recipe exact. Easy to mold and slice. Initially baked for 25 minutes and 6 minutes on each side after slicing. Will dip top half in melted chocolate.

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ShirleyAnn

	Cooking Level: Expert Home Town: Hamburg, New York, USA
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Reviewed: Nov. 9, 2007

Great but I baked 35min at 300F then sliced. Baked another 10 min on each side at 350F. Once cooled I dipped in melted white choc. Left out the orange flavoring and added extra almond extract.

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ajpense


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Reviewed: Oct. 8, 2007

I followed the advice of a previous reviewer, and baked it longer and cooler, 300f. I didn't have an orange, so used orange juice. Delicious! I crushed some almonds and baked them into the top of the loaf for its first bake. Once cooled after the second baking, I dipped them into chocolate. These are fantastic with a good strong coffee.

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Katie


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Reviewed: Sep. 10, 2007

The orange flavor really stuck out to me and tasted very good! I especially loved the combination of that and the almond. I would do nothing to change this recipe. I sampled some while it was still soft and it was just as yummy!

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Tiny Dancer

	Cooking Level: Intermediate Home Town: Garden City, Kansas, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Jul. 21, 2007

This was really crunchy and good! I omitted the orange rind as I wanted to try out the plain one first. Next time however I will add the rind inshaAllah. It sure will enhance the flavor. I used cashewnuts instead of almonds too. This is a good and easy recipe. I did not have any problem with the dough like some of reviewers have said before. The dough was just fine although a lil sticky. I greased my hands well and pressed the dough on the baking tray. Thanks for the recipe!

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Umm Maryam


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Reviewed: Apr. 15, 2007

This biscotti has a wonderful crunch. I used chopped almonds and tossed in some dried cranberries. I also drizzled with white and semi-sweet chocolate with wonderful results. These improve with age so make them a day ahead. Enjoy!

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Reviewed: Apr. 2, 2007

Just great!!! Everybody loves them! They just taste soooo good and they are very easy to make!

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bshantay


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Reviewed: Feb. 4, 2007

first attempt at biscotti worked out great!

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XCINNAMONX


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Reviewed: Jan. 13, 2007

I'm giving this 5 stars because they turned out awesome, although I did make a couple of modifications. I added almost an extra 1/4 cup flour. I also left out the orange zest and dumped in a little extra almond extract. I love that flavor. They were very hard and crunchy, as biscotti generally are, but they were amazing dipped in a cold glass of milk. I will definitely canonize this recipe into my collection.

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WHATTAPEACH


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Reviewed: Dec. 29, 2006

This is fantatic!!!! I made some mistakes when I first made biscotti. It is a sticky dough. It doesn't roll. Don't even try! Just put some parchment paper on your sheet and spoon it on in a three inch by however long section until you get as many of these as it takes. Kind of ice it into a biscotti shape. Bake it and then cut it and then bake it for about 8 more minutes. It is great!!!!

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CATHERINEM6


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Reviewed: Dec. 20, 2006

Yum! This was some good biscotti. A key tip on the dough - it must be very cold. I left this outside overnight to chill, afterwards I had very workable dough....and tasty biscotti.

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BWOODALL


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Reviewed: Sep. 3, 2006

The dough was sticky and gooey and was unable to hold the log shape. I even put it in the fridge for an hour.

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JULSCHAO


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Reviewed: Apr. 10, 2006

While I liked the consistency of the finished product, I didn't find it to have a good orange flavor even though I added 1 tsp orange extract instead of the almond extract. It's also sweeter than I like. If you want orange biscotti add much more orange zest and orange extract.

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KALICEC


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Reviewed: Apr. 9, 2006

This was the first time I made biscotti and it turned out pretty good. My children enjoyed dipping these in hot chocolate!

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Emmy

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