Reviewed: Sep. 22, 2011

These are the best ever.This is my 3rd try making Biscotti and they came out perfect.I used the suggestion using the bread hook on my mixer and it really worked well as the dough was very stiff. I also rolled out the dough the way other Biscotti recipes call for. Can't wait to have one with my coffee.

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3 users found this review helpful

Reviewer:

dorry

Cooking Level: Expert

Home Town: Black Mountain, North Carolina, USA

Reviewed: Jan. 26, 2011

Delicious and a big hit with family & friends. Easy recipe, however a bit time consuming since you have to bake, cool, slice, and then bake again on each side for even toast color. I omited the anise & black walnut extracts since I didn't have any, but added a bit extra almond extract. I had no complaints. I added a big of chocolate to the tips for a bit extra sweetnes & decor, but not necessary.

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2 users found this review helpful

Reviewer:

Miss Kitty

Cooking Level: Beginning

Living In: Santa Clarita, California, USA

Reviewed: Jan. 13, 2011

Very nice flavour. I was skeptical about the anise, but since I had some on hand I decided to use it. Gave the dough a wonderful sweet scent, but was less noticeable in the baked cookie. Only problem I had was the dough was extremely dry and wouldn't come together, so I added a tiny bit of milk just so it'd combine. I live in a very dry climate so that might be why. I shaped into logs and baked as I would usually bake biscotti. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

sydd

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 31, 2010

Simply DELICIOUS !!!

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2 users found this review helpful

Reviewer:

jolieny

Cooking Level: Expert

Reviewed: Dec. 16, 2010

Very good recipe. I prepared them more like a traditional biscotti, directions for shaping and cutting was a little unclear

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14 users found this review helpful

Reviewer:

Janna

Cooking Level: Expert

Home Town: Newark Valley, New York, USA

Living In: Blountville, Tennessee, USA

Reviewed: Dec. 13, 2010

AAAHHHH, WONDERFUL!

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8 users found this review helpful

Reviewer:

karmen

Reviewed: Sep. 20, 2010

This is a great, light recipe. I have not used the anise or black walnut extracts in this recipe, instead I used 2 and 1/2 teaspoon almond extract. I also add a splash of milk to all my biscotti recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around.

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44 users found this review helpful

Reviewer:

WWJB?

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

Reviewed: Dec. 14, 2009

I made a little variation of this one...I used 1.5t vanilla and 2.5t maple flavor to make my own maple walnut biscotti. Oh soooo good. Made a lot of cookies!!!

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18 users found this review helpful

Reviewer:

devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

Reviewed: Sep. 4, 2009

Lovely! And very easy to adjust if you like different nuts... I have tried them with hazelnuts as well! And I also replaced part of flour with ground hazelnuts at another occasion :)

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9 users found this review helpful

Reviewer:

marsupial_mama

Reviewed: Sep. 6, 2008

Taste good, but was very crumbly. I thought they tasted better the next day after being in an air tight container. I halved the recipe and only used almond and pure vanilla extract. Made 1 12" rope (didn't like the mini size). I used a SILPAT to bake on but the bottoms still got to brown for me. Decided to use the rest of dough and formed a larger loaf. Baked 10 minutes longer. I melted white and dark chocolate to garnish/drizzle.

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32 users found this review helpful