Reviewed: Dec. 30, 2007

Oh, these are awesome! This is my first time making biscotti, and definitely not my last! I used orange marmalade instead of the zest and liquer. It was very good. Since I had some lime marmalade (from a Caribbean vacation), I also made these into lime-macadamia nut-white chocolate biscotti. They were VERY good. So, this is a recipe that could be quite versatile in flavors. Use your imagination!! I also found that the second baking was too hot and too long. Mine came out too brown. However, dipping them in melted white chocolate definitely distracted from that! These are wonderful!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Dec. 28, 2007

These were an instant favorite. I used juice from the zested orange instead of the liqueur and drizzled white and semisweet chocolate over the finished biscotti. Baking these on parchment paper, especially the first baking, made for a much easier transfer to the cooling rack. Absolutely delicious!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Dec. 28, 2007

Excellent texture and great taste. Drizzled with melted white chocolate.

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NURSEARS

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Reviewed: Dec. 21, 2007

These taste great, but I had problems getting them to bake properly. I had them in the oven for at least 30 minutes for the first round, and they were still a little gummy in the middle. Next time I will use more cranberries.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Nov. 24, 2007

Absolutely yummy. I will make these often! I too used orange juice as I did not have the orange liquor.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Oct. 26, 2007

I just made it, I followed the recipe and it turned out to be perfect , but I wishe it had more punch in the taste.

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Challa

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

I used this recipe to make biscotti for the first time and was happy with the results. I used Frangelica instead of orange liquer.

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beverlyann

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2007

I made these today -yum!-yum! These came out perfect! I ground the almonds, chopped the cranberries and added 1/2t. vanilla extract. I used orange juice --decreased the cinnamon to 1/2teasp. I added 1 more Tabsp flour to dough-it was soft, so I chilled the dough for 1 hr to make it easier to roll out the logs.I bake a little longer. The flavor is fruity and light and I will make again -- I think you could use chopped dried cherries or apricots. I also dipped these in chocolate (white and dark). YUM!

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Mar. 3, 2007

These are so delicious and simple. I had to omit the nuts b/c of allergies and used juice from the zesting orange in place of liquer. Other than that, no changes. I did not have to add flour; I weigh my ingredients and used a total of 280 grams of all-purpose (Gold Medal).

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thedumpling

Cooking Level: Expert

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Reviewed: Feb. 26, 2007

Delightful! I used 1/2 grand marnier and 1/2 o.j, and also cut the cinnamon in half. Next time I'll go full grand marnier and cut the cinnamon completely for a fresher, fruitier taste. I also had to bake logs an extra few minutes to get really firm for a drier, crunchier finished product. The finer dice for berries and nuts makes the logs cut much neater, however, I really like the texture more with whole nuts. Flavor is great and all in all a great recipe - just like the coffee shop! Especially pretty dressed up with white chocolate. Great gift from the kitchen

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CHIQUITA2

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Orillia, Ontario, Canada

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Reviewed: Jan. 8, 2007

Great as gifts. I dipped them in melted white chocolate sqaures in which I had added finely diced dried cranberries to. They were a hit.

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kcoulas

Cooking Level: Expert

Home Town: Beamsville, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 25, 2006

The final product was good however I used 1/2 cup extra flour and still had a hard time placing it on a cookie sheet. It was soft like cookie dough. I shaped it into one long roll using a spoon. Next time I'll make two as per recipe. Baked for 25 min. Was easy to slice into 3/4 inch. Took additional 20 minutes on each side to dry out. I brushed melting chocolate on top. The end result was good. I didn't care for the cranberries. Probably because I paid $4. for for a 6 oz. bag and only used 1/4 cup. Dried apricots may be good. It was time consuming as I was making sweet potato casserole and a creme cheese pumpkin pie at the same time.

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ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

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Reviewed: Dec. 10, 2006

These were wonderful! I took them to work and everyone scolded me for ruining their diets because they couldn't keep their hands off of them. The orange flavour was wonderful and the cranberries a nice addition. I dipped one end in semi-sweet chocolate which was a nice addition (but not necessary). I'll be making this recipe again and ruining other people's diets. :)

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Dec. 3, 2006

I love biscotti, there's sooo many ways to do it up!! I bought slivered almonds and crushed them before I toasted them. I also used extract instead of liquer and drizzled white and dark chocolate to finish ;}

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Nov. 20, 2006

Excellent!! Made these several times, they always turn out perfect, and seem to be better texture than some other flavors. I used 2 Tbsp orange zest and omitted the liquer; also omitted the almonds (might be why they are easier to slice). I love the cinnamon taste in the background. Very good with white chocolate drizzled on top. Mmmmm.

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CHRISTALM

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Reviewed: Feb. 16, 2006

Excellent, excellent, excellent. This was my first attempt at Biscotti and they were wonderful! I used the juice from the orange I zested instead of the orange liqueur and it worked out great! I did use a little extra cinnimon, but that is just how I like it :) I will definitely make them again and again!

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EmilyMarieAtkins

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Reviewed: Jan. 22, 2006

I'd never made biscotti before & these turned out great! The flavors are interesting & the texture is superb.

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loose51

Cooking Level: Intermediate

Home Town: Manning, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 27, 2005

Excellent! By far, the best biscotti I have ever tasted. And so easy to prepare! I used a baking stone and the texture was perfect.

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Debbie

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Reviewed: Jan. 8, 2004

I absolutely love orange cranberry biscotti. This recipe was easy to make. I used walnuts instead of almonds. The only difficulty I had was that the biscotti crumbled a little when I sliced it. Also, I did not get 40 cookies out of this recipe. I only got about 15 or 16 cookies. I'd say if I cut them any smaller they would have really crumbled. Other than that they were great!!

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TRINITY209

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Reviewed: Dec. 17, 2001

This was the easiest biscotti I have ever made! I always cook on a stone, and with the even distribution of heat, the cookies came out simply perfect! I did sub. orange juice for the liquor and made 1 batch with double cranberries instead of nuts - due to allergies. Overall, they were AMAZING!

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WIMZY

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