Reviewed: Jun. 6, 2013

This was my first attempt at making biscotti of any kind, and I followed the recipe precisely, except that I added 1/8 tsp. of orange extract (since other reviewers said it lacked a distinct orange flavor). I used Triple Sec to make it, and I drizzled the cookies with melted semi-sweet chocolate after they cooled. Delicious! It made about 22-25 cookies for me, but (as others have stated) it is fairly crumbly, and I think it could use some more cranberries in it. I wish I could give this recipe a 4.5 rating, because I thought the flavor was terrific with the added extract, so much so that I ate up the crumbs left behind when I had cut the cookies to bake for the ten extra minutes. (I certainly plan to make it again and again.)

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Reviewer:

flacaConfectionist

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Feb. 11, 2013

love love love, so simple

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Reviewer:

Laura Hunter

Reviewed: Dec. 29, 2012

These were excellent! Brought them to our family Christmas, and were huge success. I did not have orange liquer, I substituted store bought orange zest, and 1 teas of orange extract. Great flavor. I made the almond ones also. I made 2 batches, but ran out of almonds, so I used choc chips instead. YUMMM.

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Reviewer:

debheuston

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Dec. 24, 2012

This is my favourite biscotti recipe! It's extremely versatile, making this my go-to biscotti base for other flavours as well. I've made chocolate chip, pistashio, apricot, cherry/chocolate, white chocolate/macadamia nut and many others just by changing the liqueur and spices to better suit. The reason why I gave this a 4 is because it crumbles when it doesn't have enough time to cool. I usually bake it for a little less time and let it cool for AT LEAST 2 hours so it doesn't break as easily while cutting it. I also find that if the dough gets handled too much and gets warm, then the top always cracks. I put the dough in the fridge for 10 minutes before forming and baking it if I'm making some for gifts to avoid cracks. Also, a very sharp knife is needed to get clean cuts. I chop straight down (quickly!) and it's usually pretty soft in the middle so it doesn't break. Definitely give it a try! :)

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Reviewer:

kyliekong

Reviewed: Dec. 13, 2012

This was the first time I made biscotti. It is so easy I dont think I will buy them ever again. Im going to be honest and tell you I didnt have everything I needed so I couldnt make the recipe as it called. I used tangerines instead. Maybe that was my problem. I did feel the recipe could have had more flavor. I used white chocolate with tangerine juice for the drizzle. Made it a bit sweet but better. Again I cant really say what the recipe tastes like because I didnt use one of the main items.

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Reviewer:

karen

Reviewed: Nov. 15, 2012

My first attempt at biscotti and they were absolutely delicious! Like other reviewers, I did use juice from the orange instead of the liqueur. Probably should have sliced them a tad thinner, as it took a bit longer than 10 minutes in the oven to dry them out. I can't wait to make more!

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Reviewer:

allisonmdickson

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Reviewed: Nov. 5, 2012

Family loved them!

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Reviewer:

Leslie

Reviewed: May 5, 2012

A holiday family favorite.

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Reviewer:

Timmons Family

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

So yummy! I can't stop eating these :) I made mine with all whole wheat pastry flour from Whole Foods. Whole wheat pastry flour is my new best friend! The whole wheat made the biscotti a little crumbly, but I think it's worth it because they're much healthier. They are delicious & easy and I'll definitely make them again!!

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Reviewer:

klauver

Reviewed: Dec. 30, 2011

Made these last yr for Christmas, and they were Dee-Lish!!! Like others, I used OJ and subbed walnuts for the almonds. Also used fresh cranberries. Making them again today...love 'em!

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