Reviewed: Aug. 19, 2006

Loved the pistachios, and the cookies make a colorful addition to a coffe-themed gift basket.

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NIKKIESIMAGE

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 31, 2006

This is a very interesting blend of flavors. Everyone loved it!

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CK1380

Cooking Level: Intermediate

Home Town: China Township, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: May 8, 2006

I make these every year for Christmas. They are so good and easy to make.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Mar. 30, 2006

everyone loved these! very yummy!

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ROBY

Cooking Level: Expert

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Reviewed: Mar. 21, 2006

I liked the texture of these....not tooth breaking however I felt it was lacking a bit in flavor. next time I make it (and I will make it again) I will use more orange zest and probably chopped apricots as I think the cranberies lacked flavor. I think I might try almond extract too. Very good recipe all in all. Easy to make. The pampered chef pastry roller made shaping the dough a snap!

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JINNYL

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Reviewed: Feb. 18, 2006

I brought these to my sister's baby shower 9 months ago and I still get request for them. They were a hit with my friends and family. I highly suggest them. If I could give it more stars I would.

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LIZZIE9

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Reviewed: Feb. 8, 2006

Excellent recipe! Everyone loved it! Highly recommend! Nice blend of flavors!

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BUZZLISA

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Reviewed: Jan. 19, 2006

This is a delicious biscotti, goes especially well with chai tea. I left out the nuts and added extra cranberries and chopped crystalized ginger instead, and I used a Lindt white chocolate with coconut bar. I also used fiori di sicilia extract (which is an orange/vanilla extract, think creamsicle..from the Baker's catalog). I couldn't stop eating them...sooo good!

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TAWNIE44

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Reviewed: Jan. 2, 2006

This is a fantastic recipe! Because I was making them for me, I made some alterations though. First, I omitted the butter and used a six ounce container of no sugar yogurt. The eggs became 1/2 cup eggbeaters. I used a cup of carob chips, 1/2 cup raisins, and 1/4 cup almond slivers. I also cut the sugar to 1/4 cup brown sugar (I hate sweet stuff). Despite this, they came well. The dough was sticky, but I didn't bother refrigerating it (it also could have been from the changes I made). My batch came out to 22 large biscotti, very good with hazelnut coffee. Thanks so much for this one! My cat likes them too ;)

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SpicyKatt

Cooking Level: Intermediate

Home Town: Centreville, Virginia, USA

Living In: Rockville, Maryland, USA

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Reviewed: Dec. 23, 2005

great - not exact crunch like a biscotti, and I couldn't detect the white chocolate, but it didn't matter much.

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granolagorilla

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Reviewed: Dec. 14, 2005

MMMMM! I used dried cranberries and almonds instead of pistachios. I also used half a package of white chocolate chips instead of shaved chocolate. These are really good, with or without coffee or tea!

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Dec. 13, 2005

I tried this recipe last year as a Christmas gift for my friends and family - and already I've been asked by many of them if they are going to get it again this year! The only thing I did different was to dip the bottom in melted white chocolate - and it was definitely a hit!

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Mary Mac

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Reviewed: Dec. 9, 2005

These should be called ANYTIME biscotti, not Spring biscotti! I made them EXACTLY as the recipe states -- my first experience with biscotti -- and even my food snob Italian hubby liked them! So much so that I'll have to make more for the gift baskets we give every year. The biscottis have a nice fresh flavor -- you can taste the orange and cranberry nicely and the pistachio gives it a nice nutty crunch on top of the crunchines of the biscotti. I have nothing but good things to say about this one. If you like cranberry nut bread, you'll be over the moon about this one!

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SIOBAHN

Cooking Level: Expert

Home Town: Great Barrington, Massachusetts, USA

Living In: Athens, New York, USA

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Reviewed: Nov. 8, 2005

Wonderful Biscotti's!! I am an avid biscotti eater and these were great and easy to make. I like to put chocolate on the bottom of my cookies too.

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Serving_Him

Cooking Level: Expert

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Reviewed: Aug. 24, 2005

I have never made biscotti before and this was a great recipe! The instructions were easy to follow and it turned out to be the tastiest biscotti I've ever had, thanks so much.

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2FEISTY

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Reviewed: Jun. 18, 2005

I've tried several other biscotti recipes recently, and this one was by far the best!! The combination of pistachios, cranberries, and white chocolate is perfect - even better when dipped in melted dark chocolate. And the dough is very easy to work with - doesn't crack or dry out like other recipes I've tried. I made these for several people as gifts, and everyone gave them rave reviews. Definitely making again!!!

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BALRINA03

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Reviewed: May 6, 2005

This is an oustanding recipe - directions are very clear and precise, and the result is a crunchy, flavorful cookie that goes well with coffee as well as hot tea (am thinking of having it with some peach herbal tea). Some notes: Unlike other biscotti recipes I've made, this dough did not have a tendency to crack in the oven or crumble when slicing (I always use a serrated knife) - a big reason why this will become a staple baked good for our house. Substitutions: splenda for white sugar, and used orange-essence cranberries to pick up the flavor of the zest. Also, suggested baking time was a bit long for my oven - did 27 minutes for first bake, and only 10 for second. Thanks for a fabulous recipe!!

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CORINTHE

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Reviewed: May 1, 2005

my mum loves this recipe.it's tastes rally nice plus it's really easy to bake.but remember to bake it according to the timing given or it wouldn't turn out that nice.it's a nice change from the usual biscotti.

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CLUVY

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Apr. 23, 2005

These were Delicious! I never made Biscotti before so I decided to try it, very easy! I left the dough to chill for an hour, the mixture wasn't sticky but you have to work fast to mold it and put it on the baking pan. My husband and sister loved them! Definately making them again!

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TINANINA

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Reviewed: Mar. 9, 2005

I posted this recipe almost 5 years ago. I am so glad so many people have tried it. One thing you can tell from the reviews is this recipe is infinately changable. Use what you have, why go to the store. I am going to make a batch right now, with almonds cause that's what I got. Elizabeth

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Elizabeth Lampman

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