Reviewed: Sep. 24, 2009

This turned out absolutely perfect. I omitted the white chocolate since I don't prefer it, substituted sliced almonds for the pistachios, and dipped the flat sides in semi-sweet chocolate. They were very well received by my husband and co-workers. Excellent recipe. This was also my first time making biscotti, and it was much easier than I had anticipated.

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squeakyduck

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Reviewed: Sep. 9, 2009

Delicious!! This was my first time making biscotti and found the recipe very easy to follow. I stuck to the recipe other than substituting chopped almonds for the pistachios...I can't wait to serve them at my event this weekend!!! Thank you so much!

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betsy

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Reviewed: Aug. 26, 2009

My biscotti turned out great -- I am eating some now as I type. Thanks very much for this one! I did not add the egg white, and also used dark chocolate instead of white chocolate. I added some nutmeg to the dough, and left out the pistachios because I'm terrible at following recipes exactly :)

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Aspiring Gypsy

Cooking Level: Intermediate

Home Town: Woodstock, Ontario, Canada

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Reviewed: Jul. 8, 2009

This recipe did not impress me. I have made better cranberry orange biscotti. It tastes a little bit like custard to me and I'm not a fan of custard. Just a word of caution: I made a double batch and switched top shelf and bottom shelf in the middle of baking the first round. My cookie sheet did not have edges and one of my loaves spilled off onto the oven door and floor. :(

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BETHS1

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

This was really good. I used almonds instead of pistachios and I didn't put the white chocolate on (I'm not a fan of white chocolate). Great biscotti, this was my first time making it and I'll make it again.

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saiahsmom

Cooking Level: Beginning

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Reviewed: May 9, 2009

Wonderful recipe! I followed almost exactly, just substituting dried cherries and almonds for the fruit and nut called for in the recipe. I baked for about 27 minutes the first time, then about 8 the second time...so they were ever-so-slightly softer (less dry) than your typical biscotti. I melted some white chocolate and some almond bark and dipped one side of them, yum! I found the size to be just fine as specified, if you cut at an angle. I also did closer to 1/2-3/4" thick, instead of 1" (personal preference). Easy recipe--first time making biscotti and it was great!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Apr. 13, 2009

This was my first time making biscotti. I've always been intimidated by them, but this recipe is amazing - and they're really not that hard to make. I used: pecans, dried sweetened cranberries and white and chocolate chips along with the orange zest in the cookies, and drizzled them with chocolate when they were done. They came out amazing, so much so that everyone who tried them thought they were bought and not homemade! I'll use this recipe as a base for all my biscotti from now on!

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Zahra's Kitchen

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

my entire family and anyone else that tries this recipe cannot believe i made them- thats how great this is! i've made them at least half a dozen times, experimenting with different ingrediants. Different nuts, berries, flavors. Everytime they come out just great!

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lmhoffy091

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Reviewed: Dec. 20, 2008

I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!

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Sarah

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Reviewed: Dec. 18, 2008

While this is a pretty simple recipe and it turned out great, I really did not like the taste. I typically like orange and cranberries together but for some reason it just didn't work for me in this recipe. I may try it again without the orange zest.

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Stacey

Cooking Level: Expert

Home Town: Liberty, Illinois, USA

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Reviewed: Dec. 10, 2008

Amazing. followed all the instructions except for the egg white since i was too lazy to add it... and still turned out great. my favorite biscotti recipe ever! being a beginner i thought i would have trouble but it was surprisingly easy, just takes lots of time.

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colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

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Reviewed: Dec. 4, 2008

These were the best biscotti I have experienced. Not having made biscotti before, I am giving this a 5-star rating based on biscotti been purchased in posh coffee shops and bakeries. I did not have pistachios, so I substituted slivered almonds. I am giving these away as gifts to my family and friends.

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DianeS

Cooking Level: Intermediate

Home Town: Woodbury, New Jersey, USA

Living In: Barnsley, Yorkshire, England, U.K.

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Reviewed: Oct. 20, 2008

First time I have ever made biscotti. Came out wonderful.

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bostoncook

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 24, 2008

Only used 2 eggs. Did not put in pistachios. I did put in a bit of lemon extract. If the dough is sticky, just add a bit more flour. More flour can't hurt it!

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

I made these, following the recipe to a T. The only difference I did was I made the dough into 3 batches instead of 2. Delicious! I would make this again and again, I had no issues with crumbs.

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Heather Bienstock

Living In: Sewell, New Jersey, USA

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Reviewed: Aug. 1, 2008

Oh man, am i disappointed, the flavor was ok but...well, this is not my first time making biscottis, actually we've been making these for years and years at home, so i'm not inexperienced. The dough was extremely sticky (after 3 hours in the freezer) and the resulting logs were crumbly. I followed the recipe to a T, so i guess there was something wrong with the metric conversions. Anyway, i'm not giving this another try, i'll stick to my old recipe. Thank you

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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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. 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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