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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Reviewer:

marsupial_mama

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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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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 20, 2004

This biscotti tastes terrific. It's not as crunchy and hard as most biscotti though. Kind of crumbly and soft, even when well-toasted. I love the flavorings and may use them in another recipe.

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DOMSMUM

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Reviewed: Apr. 10, 2004

This was the first time I tried making biscotti. Found this recipe to be easy and versatile - used pecans and craisins the first time and golden raisins and walnuts another. Great!

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SOUSCHEF51

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Reviewed: Dec. 15, 2003

This is my all-time favorite cookie! I lost my tattered copy and after an hour of searching found it again here. These cookies keep forever and are so delicious my boys eat them like potato chips. Gramma loves it when I send her a tin.

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TEDSFAM

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Reviewed: Jan. 10, 2002

This is so good and won the approval of a child and an 85 year old woman. Need I say more! Better than any biscotti I've ever bought. We used fresh black walnuts in our recipe.

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12 users found this review helpful