Reviewed: May 8, 2007

I love this biscotti recipe. It is amazing wether you follow it word for word, or put in some of your own touch! I personally add 1 cup of ground almonds and a pinch of cinnamon. The ground up almonds give it a great texture!

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Sophie Cairo

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Reviewed: Apr. 30, 2007

This was good. I used a little less pistachios and a little more cranberries. I also used lime zest because i didnt have any oranges. >_> Good, though. Ill make this again.

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Alison Love

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Reviewed: Apr. 30, 2007

This recipe was fabulous. I substituted pecans for the pistachios. These didn't last long in our house, but they were just as good a few days later. I chilled the dough for a bit longer and had no problems with it being sticky at all. These were just perfect for dessert and breakfast.

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BARBSTC

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Reviewed: Apr. 28, 2007

this recipe was so easy and delicious. i would definitely do this again. i like to gather all my recipes at christonium.com at the culinary review. i will put my revised version up there.

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sue1233

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Reviewed: Apr. 27, 2007

AWESOME!!!!

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PATTY22

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Reviewed: Apr. 6, 2007

Fabulous - so delish! I used less pistachios, more cranberries and more white choc. (used white choc. chips). Also, I chopped the pistachios. Very, very good! Will make again.

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

..good biscotti recipe. I usually bake chocolate walnut so this was a nice change of pace.. I LOVED the aroma of the orange zest that was evident when whipping up the butter and sugar so I had to add more. The only advice I have is to be sure to chop the pistachios and cranberries and don't forget to refrigerate the dough. As others stated the dough was sticky but I was able to shape it by spooning it onto the parchment and wetting my fingers to shape..Didn't crack or crumble when cutting. Also be sure to watch the final bake as 15 mins would have been too long for my oven. Topped mine with a drizzle of white chocolate. Very pretty.

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Mar. 22, 2007

I finally am getting around to ratin this recipe even thought I've made it at least 6 times now. This has become a staple for me to take home when I visit family. They love it and request it every trip. I have made just as written and I have used dried cherries in place of the cranberries. I like the dried cherries better but both are good. I have had a little trouble with the dough being a little wet. I ususally add a little more flour and shape the loafs right on the baking sheet to help with the wetness of the dough. Thanks for a great recipe and a keeper in my book.

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terrim

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Reviewed: Mar. 16, 2007

Not to be a stick in the mud, but these were SO pistachio-y. The cranberries and white chocolate were overwhelmed by the pistachios. Also, as another reviewer noted, the loaves did split a little while baking, and did not cut very well (crumbly). I followed the recipe EXACTLY.

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NESSITA

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

This is the best biscotti I have ever tasted. If you love a perfect dunking cookie this is it.

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Deanna

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Reviewed: Feb. 27, 2007

very good biscotti! i didn't have any oranges, so i used lemon zest (i tripled the amount of zest). i also left out the white chocolate and dipped the finished biscotti in melted white chocolate. i replaced the pistachios with pecans. i put the dough in a 9x13 pan because i didn't want to mess with shaping it. i love it!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Feb. 9, 2007

This was my first time making biscotti. It turned out quite well, but I made it with snipped apricot pieces instead of cranberries (impossible to get where I live). The biggest problem was the stickiness when forming the 'loaves', even though the dough was chilled, and the fact that the loaves split down the middle when baking, which made them harder to cut. But as a first experience, this was a good recipe to start on. Thanks!

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sarahg

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2007

I left out the dried cranberries totally and drizzled them with white chocolate. They were magnificent!! The entire batch disappeared in one day.

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TURNER3

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 21, 2007

GREAT THIS TURNED OUT PERFECT. COOKED FOR 20 MINUTES THE FIRST TIME THEN 6 ON EACH SIDE THANKS

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granny bird

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Reviewed: Jan. 8, 2007

Great recipe, delicious biscotti. Thank you

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CYNDY

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Reviewed: Dec. 26, 2006

I don't really like biscotti, but these are great. The texture is perfect. Crispy but not too dense. Good flavor as well. I will make these again.

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BLANKIN

Cooking Level: Professional

Home Town: St.Thomas, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2006

This was my first time trying to make biscotti and it turned out fantastic!! It was so easy to make, wasn't fussy at all and very easy to clean up. I didn't have any pistachio nuts, so i subsituted it with walnuts and almonds.. turned out perfect. Will definitely try pistachios next time.. and yes this recipe is a definite keeper.. although i'll proably add a little less sugar.. only because my mum doesn't like such sweet stuff.. but for anyone else.. just follow the recipe and you can't go wrong!

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swjlim

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Reviewed: Nov. 20, 2006

The best ever and so simple to make. It was my frist time making Biscotti, and I will use this recipe from now on. Next time will dip the ends in melted white chocolate. Oh and i used almonds. it was great

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BAKINGBabe

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Reviewed: Oct. 22, 2006

very easy to make, it did take longer than 30 minutes for the dough to chill for me...maybe I did something wrong? Anyway, I used orange flavoured dried cranberries from Ocean Spray, that really added flavour, I also used tangerine rind instead of orange.

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dori

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Reviewed: Oct. 21, 2006

I really like biscotti but have never made it before. This recipe was great! I was surprised at how easy it was, and how great it came out! I like that it isn't rock hard like most biscotti. The only change I made to the recipe was to use dark chocolate instead of white (family preference). Delicious!

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HERBSTSA

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