Reviewed: Dec. 21, 2011

Delicious! But do use wet hands to shape the logs...it will be easier because the dough is so gooey. Also, I did lower the heat to 320 F and baked for 45 minutes the first time through. Then, I baked 8 minutes on each side the second time through...they cooked much better this way.

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Oct. 1, 2011

Delicious and full proof! Will definetly make these again.

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Reviewer:

Julia

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 21, 2011

came out really well; i increased the almond extract to 1 tsp, but still felt it could have done with more. it could also have done with less sugar so i will probably decrease the sugar to 1 cup next time. all in all a really fabulous recipe, and honestly i'm just nitpicking! i couldn't stop myself from eating them so i just gave them all away!

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Reviewer:

Rachel T

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

Reviewed: Aug. 2, 2011

Use 1/4 cup butter for "crunch" instead of hardness; 2 TBSP orange peel; 2 tsp vanilla; Bake 325 until firm to the touch (30-45 min); cool 15 min; slice and put in 200 deg. oven for 1 hour, turnign after 30 min; turn oven off and let sit a couple of hours til cool

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Reviewer:

NachoMama

Reviewed: Jun. 16, 2011

Big Fan! I didn't have almonds, so I threw in some raisins. It was fantastic! I'm going to make again, with almonds, then cranberries...oh, I bet some blueberries would be good too! I'll stop before I get too crazy :)

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Reviewer:

VISTAWAY1805

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: May 10, 2011

I made these as directed and found them to be a little bland, but this is definitely a good base to experiment with different flavors. I will make these again with different nuts and fruits and more extract or vanilla.

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Reviewer:

Baker75463

Cooking Level: Expert

Reviewed: Mar. 19, 2011

Superb taste that I have enhanced by adding a second tablespoon of orange zest, 1/4 teaspoon of orange extract, and 3/4 cup mixture of craisins, chopped dried mango, candied ginger, and floured Pennant candied (fruitcake) fruit. Cake is crisp yet chewy. Rave reviews but no complaints yet.

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Reviewer:

BISCOTTIJOHN

Cooking Level: Beginning

Home Town: Anderson, Indiana, USA

Living In: Shoreline, Washington, USA

Reviewed: Feb. 15, 2011

Good recipe. I added some extra almond extract like others suggested, but still wasn't enough. Next time will try with anise as well.

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Reviewer:

ccooley

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Emmett, Idaho, USA

Living In: Boise, Idaho, USA

Reviewed: Feb. 5, 2011

Perfect! I use dried cranberries and usually leave out the almonds.

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Reviewer:

Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

Reviewed: Feb. 1, 2011

I've made lots of different biscotti but this one didn't quite work for me. I loved the orange flavor with the almond but the egg flavor was pretty prominent. Like another reviewer said, I think there are better recipes out there. I always use wet hands to form the loaves and these were no exception. I baked on parchment paper but they spread out very much (side to side) and were only about 1 inch thick. Other biscotti turn out much taller and more of the shape I'm used to. Guess I'll just stick with my tried and true recipe here on AR.

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