Thank you for this recipe!! It's great to try what seems to be an authentic biscotti recipe. The olive oil was an interesting addition and it seemed to work just fine. I really enjoyed this biscotti...and could really do multiple variations (almond extract, orange extract, different sorts of nuts). I chopped up raw almonds by hand and added just those into the batter along with vanilla extract. Drizzled afterwards with white chocolate. ALSO, I substituted yogurt for the two eggs, and it turned out just fine to my relief! About 4 oz. of yogurt and a little extra oil. While I like this recipe, I feel it could use a little more baking powder to achieve a smooth look on the top of the logs so that the biscotti look more professional when cut. I also prefer my biscotti to have a little bit more body to them, which I feel the recipe "Spring Biscotti" achieves. I do really like this recipe, and appreciate that it is oil based and will have a different result than butter-based recipes. Thanks again!
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Thank you for this recipe!! It's great to try what seems to be an authentic biscotti recipe....