Wonderful. Added almost double the spices with 3 chicken breasts, 3 cups of water and from start to finish (on the chicken mixture only) took 1 hour and 10 minutes to reduce down, etc. The sour cream sauce is delish! Topped with lettuce and tomato and made mexican rice and refried beans. Oh almost forgot I baked mine 425 for 8 minutes on each side, crispy and light!

Reviewed On: Jan. 23, 2012

Good, but not the best biscotti I have made. The dough was VERY sticky. I baked mine at 350 for 35 minutes and only made it into one long log and it was perfect in texture and color. My husband and I found them to be somewhat of a bitter after taste. Next time I would switch out the oil for butter (prefer it in my biscotti) and add a bit of cream of tarter for the slight bitterness and definitely another 1/4 cup sugar. True Italian Biscotti never uses butter only oil, but we prefer it done with butter. Happy cooking to all!

Reviewed On: Dec. 22, 2011

My husband thought this was the recipe he used last year, well he was mistaken!! I usually try to be nice with criticism, but I did not care for the taste of these. They make easy, perfect cutouts, but the flavor is just not there! Researched and remembered he had made the McCormick spice recipe last year and they are great tasting. A gingerbread cookie should be able to be eaten with or without icing as I enjoy and this recipe really have no sweetness. Great for decorating the tree LOL

Reviewed On: Dec. 12, 2011