Reviewed: Feb. 28, 2011

Its a little different in texture than other biscotti's I've tried, but it's a very good recipe. I added extra spices.

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13 users found this review helpful

Reviewer:

ColleenNY

Reviewed: Feb. 1, 2011

Very easy. I lightly drizzled melted chocolate chips. Good recipe for dipping into a hot drink.

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15 users found this review helpful

Reviewer:

tapa

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Cooking Level: Expert

Reviewed: Dec. 24, 2010

I just got done making this. Delicious! First from-scratch bakery item (outside of home-ec) It was a success in my book!

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18 users found this review helpful

Reviewer:

Hopper

Reviewed: Dec. 10, 2010

These were good, but not great. I really enjoyed the flavor and the pecans added a nice touch, but there was something odd about the texture. After they came out of the oven I tried one and it had a consistency almost like play-dough, kind of dry and chewy, which makes me think that there was too much flour. I'll definitely make these again, but will play around with the measurements of dry vs. wet ingredients.

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16 users found this review helpful

Reviewer:

ralu320

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 26, 2010

Only good served the same day. Added dried cranberries.

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13 users found this review helpful

Reviewer:

Cindy Hill

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

I used 1 c pumpkin and 1 egg with the baking powder as suggested-- with some additional spices, I found this biscotti to still be very bland, as stated by another reviewer.... there's not enough of anything and I couldn't find a way to save this with toppings.

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16 users found this review helpful

Reviewer:

Hilary Law

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Reviewed: Nov. 18, 2010

I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".

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23 users found this review helpful

Reviewer:

tash

Cooking Level: Beginning

Reviewed: Nov. 18, 2010

I tried this recipe as it sounded very interesting and I make biscotti all the time coming from an Italian family. I found it to be very dry and no flavor at all. I was very disappointed and will not make again.

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15 users found this review helpful

Reviewer:

Trish M.

Cooking Level: Expert

Reviewed: Nov. 17, 2010

Delicious! Makes a nice, hard biscotti that stands up to dipping. The spices were perfect. A great recipe for using that last bit of leftover pumpkin.

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15 users found this review helpful

Reviewer:

MARYKATE

Reviewed: Nov. 7, 2010

This makes way too much dough for only 2 logs 10" X 2" each! Mine turned out about 10" X 6" each and made 30 cookies. I didn't have parchment, so I used waxed paper instead, which made them very moist on the bottom. I would like to have instructions on how to know when they are done. The one other time I made biscotti, I noticed it seemed rather heavy, so I added a pinch more baking powder to this recipe and liked the results. I noticed when they were baking there wasn't much aroma, and found they didn't have much pumpkin flavor, but were good anyway. I might try cutting back to one egg and adding another 1/4 cup pumpkin next time. Not sure how that would work.

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18 users found this review helpful