Reviewed: Jul. 4, 2008

I was amazed how well this recipe turned out. I made them for my mom for Mother's day and she loved them!

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Katie

	Cooking Level: Intermediate
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Reviewed: Jun. 5, 2008

Wow. YUMMY. The dough was a bit sticky, but nothing a little extra flour (when shaping) couldn't handle. I used a tad more orange zest than called for, but otherwise made these exactly like the recipe called for. I also dipped in melted white chocolate along one side. Hubby said '10 out of 10!'. I haven't tried it dipped in cappuccino yet, but I suspect it won't hold up well for that purpose, because they aren't rock hard like many other biscotti out there.

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SCUBABEAR


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Reviewed: Jun. 4, 2008

These are dangerous! I've never been impressed with any biscotti until I encountered this recipe. This is by far the most addicting baked good out of everything I have ever made. The only change I made was to add a little cinnamon and bake them for an extra 10 minutes at 200F to get them crunchy. The flavors are amazing! I was shocked whe my hubby, who hates anything with chunks, granted that these were good.

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chibi chef

	Cooking Level: Intermediate Home Town: Rockville, Maryland, USA Living In: Gaithersburg, Maryland, USA
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Reviewed: Jun. 1, 2008

Godd but not great. I thought it was a little bland

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johnflod

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
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Reviewed: Jun. 1, 2008

these are great! Added about 1/2 teaspoon of dried orange rind for a little more orange flavor...nice with a cup of coffee!

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Trumpet Mom

	Cooking Level: Expert Living In: Blackstone, Massachusetts, USA
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Reviewed: May 13, 2008

This biscotti is amazing! I forgot the egg white, but it still turned out great. The only other change (which was intentional) was the use of almonds instead of pistachios. I tried several recipes, but this is definitely a keeper!

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SSTRAWDER

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Naperville, Illinois, USA
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Reviewed: Apr. 30, 2008

This came out GREAT!! Super easy and delicious. I didn't use pistachios...I didn't have any. I used pecans instead. Also, I brushed on egg white and sprinkled on course sugar before baking the second time. Yummy!!

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Visaliachick22

	Cooking Level: Intermediate Home Town: Vancouver, Washington, USA Living In: Visalia, California, USA
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Reviewed: Apr. 29, 2008

A fave, very similar to my recipe. Mine calls for currants rather than cranberries and it is fabulous. So delicious, always asked for and devoured! After the initial bake time, I bake them for 15 mins, on their sides, flip them and bake them again. They have to be crunchy!

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domesticbliss

	Cooking Level: Expert
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Reviewed: Mar. 7, 2008

Easy to make and excellent taste. Different than the standard biscotti, but still excellent.

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JINOTEGA

	Cooking Level: Expert Living In: Ellensburg, Washington, USA
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Reviewed: Feb. 29, 2008

I substituted the nuts with a 1/3 cup golden raisings and omitted the chocolate drizzle. I like more orange in my morning pastries, so I used 2T of orange zest, and a little lemon zest. The biscottis came out great, although it was a little sticky. I just divided the dough in half directly on the parchment paper and used my fingers to spread it into the log pieces. Definitely a keeper and I will make again and again!

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JEWELIEBEE


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Reviewed: Feb. 25, 2008

Just wanted to say that this biscotti is awesome. I subsitute almonds instead of pistachios and it turns out just fine. Everyone that I have made this for absolutely loves it. Thanks a bunch!!!

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NNF000


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Reviewed: Jan. 16, 2008

Fabulous! This is definitely a keeper. I drizzled the pieces with melted white chocolate. They looked and tasted great.

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mustardmel


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Reviewed: Dec. 23, 2007

I couldn't even wait for these to come out of the oven to write this review! Awesome! (I started munching the ends when slicing. So good they almost didn't make it back in the oven!) I agree that the dough was sticky, but not as bad as some I've worked with, and a lumpy loaf still bakes up pretty.

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geekOphile

	Cooking Level: Intermediate Home Town: Fredericksburg, Virginia, USA Living In: Pensacola, Florida, USA
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Reviewed: Dec. 18, 2007

Really good with a great flavor. I followed the recipe exactly, but I do have to agree, the dough was really sticky and hard to handle. I will make these again and maybe add/omit things and experiment. Gave them in gift baskets for christmas.

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thisgurlluvs2cook

	Cooking Level: Expert
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Reviewed: Dec. 16, 2007

These are delicious! The orange rind really adds so much wonderful flavor, so don't omit it. I followed the recipe exactly, except I used pecans instead of pistachios, and didn't add quite as much as the recipe called for. Great recipe, very easy to make even for someone like me (a non-baker), and plus this is the first time I made biscotti. Thank you Elizabeth!

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Shannon :)

	Cooking Level: Expert Home Town: Choteau, Montana, USA Living In: Las Cruces, New Mexico, USA
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Reviewed: Dec. 4, 2007

This is by far the best biscotti I have ever had. It is so delicious and I love the combination of the fruit and nuts. I also dipped one end in white chocolate and sprinkled that with red and green sugar sprinkles. So beautiful and festive for the holidays!!

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aimee613

	Home Town: Deerfield Beach, Florida, USA
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