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. 24, 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: 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

Cooking Level: Expert

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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

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Nov. 6, 2007

Excellent recipe. Very versitile. I use it in many ways, with anise seed and extract, or just almonds and almond extract.

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Melantha

Cooking Level: Expert

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Reviewed: Sep. 15, 2007

I make these with the white chocolate chips in the biscotti, and also with melted white chocolate drizzled over them. These biscotti get raves every time.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 9, 2007

Absolutely incredible! I was actually looking for a new cookie recipe, and these were wonderfully different. My husband does not like sweets, and loves these. Great recipe!!

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DHarvey

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Reviewed: Jul. 1, 2007

First time I have ever made biscotti and what a great recipe! I ommitted the cranberry, used about 4 oz of white choc chips and when done drizzled them with regular melted chocolate chips. Delicious!

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Chrissy

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Reviewed: Jun. 6, 2007

Great taste; unique because of the orange. I used orange flavored craisins and pecan pieces. I think it's better with a little white chocolate drizzled on top. For crunchier biscotti, seperate after cutting and bake an additional 6-10 minutes. Use parchment paper! It turns out much better; it's worth the price.

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MPEPLIN

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Reviewed: May 31, 2007

My first attempt at homemade biscotti! These are terrific, very adaptable.

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T. Murphy

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Reviewed: May 22, 2007

Great recipe. This biscotti is easy to make and has a wonderful mix of sweet and salty ingredients! I made it once for work and have had many requests for more.

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Shelli C.

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Spring Biscotti

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