Reviewed: May 27, 2012

First time ever making biscotti, and it was not only easy, but the best biscotti I have ever eaten. I used it as part of tea cup gist baskets for my groups craft sale, and also sold seperate pieces. It got rave reviews from everyone. Going into my favorites. I made exactly as listed, except I used marashino cherries.

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Reviewer:

lainalee

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Reviewed: Jan. 4, 2012

The dough tastes delicious :-D It smells lovely baking in the oven as well. I made a minor change to boost flavor. I increased the vanilla to 1ts and added 1 ts of lemon extract as well, I also used dried cherries as I didn't have any candied cherries around.

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3 users found this review helpful

Reviewer:

BECCAFROMLALALAND

Reviewed: Dec. 21, 2011

I think this is a great recipe. Very, very sticky dough though. Lightly wet your hands when you do the final part of forming into a log. This will make the process of molding it sooo much easier.

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3 users found this review helpful

Reviewer:

Dori'schick

Reviewed: Aug. 21, 2011

These are delicious but really time consuming--took me almost three hours from start to finish! Followed as written but I added a tsp of almond extract.

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3 users found this review helpful

Reviewer:

angjimtac

Reviewed: Dec. 8, 2010

Dough was so dry that cookies broke up even before baking them the first time. Now enough moisture. Next time I'm cutting back on the flour to just 1 & 1/2cups, not 2. :(

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5 users found this review helpful

Reviewer:

sxyblond49

Reviewed: Dec. 2, 2010

Very festive and great tasting. This was my first attempt at making biscotti so I'm not sure if the dough is supposed to be so crumbly. Because the dough is fragile, I'd recommend chopping the cherries a little smaller and using chopped almonds instead of sliced almonds...every almond or cherry chunk is a place where the dough is weakened and more likely to crack. Also for others new to biscotti, when the instructions say to "carefully remove to wire racks"...it means don't let the biscotti flex at all as it will weaken it causing breaks then or later. I used 1 tsp of almond extract (instead of 1/2 tsp vanilla) and thought the flavor was great. I only got about 7 full length pieces from each loaf or about 14 big biscotti from the recipe and lots of smaller biscotti pieces.

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7 users found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Nov. 29, 2010

Very, very, VERY good! only change was subbing the vanilla extract for almond extract as per other reviewers. I chop the cherries/almonds very small as biscotti tends to crumble when slicing after the first bake if the bits are too large. Definite keeper, I am a lover all things biscotti! :)

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7 users found this review helpful

Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Mar. 18, 2010

My boyfriend and I are avid coffee drinkers and we were looking for a great snack to have with it and this was it! These were great I did make a couple changes. I used 1/2 cup of slivered almonds, changed the cherries to 1 cup cherry flavored craisins, and used almond extract.

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Reviewer:

kkthedestroyer

Reviewed: Jan. 17, 2010

Loved this recipe...came out great the first time I made then tried again and the dough was crumbly! Any clue what I did so I don't do it again?? Thank you!

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4 users found this review helpful