The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 31, 2005
This recipe is easy to make and delicious. I have to make it every week because my friends and I love it so much.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 19, 2004
A disappointment...batter was not sticky, just the opposite. Only subsitution was splenda for the sugar.
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Home Town: Boyertown, Pennsylvania, USA
Living In: Port Charlotte, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 15, 2004
These were sooo good. Not too sweet and a nice complexity of flavors. I made some substutions: whole wheat flour in place of white, and 1/4 cup of brown sugar plus 1/2 cup Splenda in place of the white sugar. I also added about 1/2 teaspoon of crushed anise seed. Definitely worth making again.
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Cooking Level: Expert

Home Town: Huntington, New York, USA
Living In: Lorain, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 12, 2004
I thought they were great. Never made biscotti before, so I was pleasantly surprised. I substituted fat-free egg product (like Egg Beaters) for the eggs, and there wasn't any egg smell or taste. Used only about half the recommended pistachios, as that's all I had, and that was plenty. They are very pretty, so make a nice gift for the Holidays.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 3, 2004
These were delicious. I substituted slivered almonds and I liked them in it. The only thing I noticed is that the final product had hints of egg - sometimes quite strong.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 20, 2004
This is nowhere near as good as the cranberry-pistachio biscotti recipe on this site. Can't even taste the white chocolate so why add the calories??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 13, 2004
Never made biscotti before and this was easy and fantastic. I recommend soaking the cranberries in grand manier overnight for extra flavor.
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Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA
Living In: Winthrop, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 18, 2004
Simply great! No fuss, not too sweet, not over done, not too anything, just simply great!
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kt

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 9, 2004
I made it exactly as the recipe called for, and it was perfect: delicious and beautiful. I don't think I'd change a thing. Thanks Elizabeth!
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Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 8, 2004
I guess I just don't appreciate any biscotti other than good old chocolate-dipped almond biscotti.....these were a lot of work and turned out beautifully but just didn't get eaten.....I really am the odd one out on this one....but for me, they really were disappointing.....can't win em all....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 7, 2004
This is my first time making Biscotti and they turned out awesome!! I didn't have pistachio or any other kinds of nuts so I didn't put any and they are still absolutely delicious. I added some chopped dried apricots and dipped one flat side in chocolate. Will definitely make them again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 2, 2004
Great. I used orange flavored craisins and almonds. Will be making these again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 2, 2004
Excellent biscotti. I did make a few small changes. I cut the sugar down to 2/3 cup. I mixed the sugar with the dry ingrediants (flour, salt, baking powder), rather than the egg-butter mixture. It makes for a crisper biscotti, more delicate biscotti. I also added a touch of orange extract, zest of one lemon (instead of orange zest), and juice from 1/2 lemon with the egg-butter mix. I upped the cranberries to 3/4 cup, dropped the pistachios (didn't have enough) to 1/2 cup, added 1/2 cup of pecans to make up for the pistachios. It was delicious this way...so good same way as the original
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 20, 2004
Amazing Biscotti! I did change the recipe slightly: I used Splenda instead of sugar, added a cup of unsalted and chopped almonds instead of pistachios, and just used 2tsp of vanilla instead of orange extract. Also, I used some leftover white cholocate to dip the bottoms of the biscotti, which gave it a real gourmet touch! Everyone loved these, and they were remarkably easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 18, 2004
Awesome biscotti! The best ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 13, 2004
Fantastic recipe! A huge hit with my friends who are always asking me to bake biscotti for them.
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Photo by MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 3, 2004
This is the best biscotti recipe I have! I've gotten nothing but RAVE reviews from everyone who has tasted these. I have not used the orange zest any time I've made them (not a huge cranberry-orange fan) and they still come out amazingly! My hints: let the dough chill for a little longer; don't handle it too much when forming it; in the second baking, I bake for 8 minutes then flip them and bake for 8 more and they're perfect every time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 24, 2004
Very good! I used dried cherries instead of cranberries and they came out wonderful. I also added a little more orange zest than the recipe required because I really like the brightness it adds to the flavor. Will definitely be making again ... and again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 13, 2004
These were unbelievable!! I used sliced almonds in place of the pistachios and less than 2 oz of white chocolate chips. Afterwards I dipped the bottoms in white chocolate... when all was said and done, they were just unreal-- everybody needs to try making these, they come out twice as delicious as you expect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 11, 2004
My first biscotti - and they are fantastic! I gave a few to my neighbor yesterday. She just called, raving to have the recipe. (Used almonds instead of pistachios.)
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