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Reviewed: Jun. 25, 2008

These are very good. I used orange juice in place of the liqueur and added a tsp of orange extract. I doubled the recipe. I reserved some of the almonds to sprinkle on the top of the loaves before baking. Next time I will cut back on the cinnamon to about half - personal preference. I formed the dough on the cookie sheet which was covered by foil - much easier to handle.

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Carol2008

	Cooking Level: Intermediate Home Town: Bloomington, Illinois, USA
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Reviewed: Feb. 5, 2008

I made these and they were so good! I love these!! I made the recipe exactly and once they cooled I dipped them in white chocolate.. I will be making these again, Thanks!!

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I love baking!

	Cooking Level: Intermediate Home Town: Round Lake Beach, Illinois, USA Living In: San Antonio, Texas, USA
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Reviewed: Oct. 25, 2007

I had a friend's recipe so used this to type it up - combined the two. Use toasted Pecans. Orange Juice or Apricot Brandy. Add 1 tsp. Vanilla; 1/4 tsp. Almond Extract. Grease and flour cookie sheets. And best of all = Slice with Elec Knife

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Reviewer:

ICE


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Reviewed: May 11, 2007

This biscotti was just ok. I didn't find the flavor was all that great, and the texture wasn't the greatest either. But they weren't a complete flop - I've just made better ones before so this was a disappointment.

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IKERONIOUS

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Dec. 31, 2006

I substituted orange juice for the orange liquer in this recipe, but the biscotti really lacked flavor. If I make this recipe again, I'll definitely use the liquer. My biscotti also ended up so crumbly that they literally fell apart in small pieces when they were cut.

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KASUE


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Reviewed: Dec. 20, 2006

I'm a novice at baking and the logs cracked when I tried to slice them. Can anyone help? Did I overbake them?

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MISSCINDY1


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Reviewed: Dec. 12, 2006

An excellent and easy recipe to make. Like someone else suggested, I substituted the orange liquor with some fresh orange juice and finished it off with an orange icing glaze. Super!

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Reviewer:

dwillis


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Reviewed: Aug. 28, 2006

These are crispy and delicious. We love the orange flavor, so if I have orange oil available, I'll use 2-3t of the oil in place of the orange.In place of chopped toasted almonds, try toasted sliced almonds.I think it gives more of a nutty flavor than the small bits.

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MAGGIE MCGUIRE


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Reviewed: Mar. 18, 2006

I make this recipe all the time, it is so easy and tastes so good. I leave out the almonds though and use 2 teaspoons orange oil instead of the zest and liqueor. Then because of the oil I cook 10 minutes longer. And of course, because I love chocolate I dip these halfway in melted chocolate and cool on set on wax paper.

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H. Nalbach

	Cooking Level: Intermediate Home Town: Gainesville, Florida, USA Living In: Lexington, Kentucky, USA
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Reviewed: Feb. 8, 2006

Great recipe! They taste just like Nonna used to make! They are a new tradition in our family. Thanks for sharing...

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APMIAZGA

	Cooking Level: Intermediate Home Town: Plainview, New York, USA Living In: Colchester, Connecticut, USA
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Reviewed: Jan. 30, 2006

This was very easy to make. I used fresh orange juice in place of the liqueur and they were wonderful. I would cut back on the almonds a bit for my own personal taste next time.

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juscookin

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Aug. 29, 2002

It was a good biscotti to make.

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ABRIANNA


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