Biscotti Toscani

Reviews More Reviews

Most Helpful Positive Review

Dec 19, 2003

I am not a big fan of biscotti, but I am trying to find a nice dessert with a longer shelf life (for gifts) and also something tasty to sell during the holidays. This is my first attempt at making biscotti & I was a little intimidated. I am happy to say that making biscotti is so EASY! I followed the directions of the recipe except I didn't have orange zest. Instead, I added 1-2 tablespoons of Grand Marnier. The biscotti was a HUGE hit. I tested it at a party & everyone thought I should sell it to Starbucks---so much fresher and tastier! After mixing the dough, I let it sit in the mixing bowl for 10-12 minutes so that it could set up. It made it easier to handle (wet hands helped with the stickiness). Also, I baked the biscotti dough on Silpat sheets and had no problems with sticking. I used a serrated knife & had no problems slicing the biscotti. Also, I added a few extra minutes to the second baking because I like a drier biscotti. I can't wait to experiment with more biscotti recipes!!

—TLBRAN

See full review »

Most Helpful Critical Review

Dec 20, 2010

This is the 3rd AR biscotti recipe I've tried - and the sweetest (also tried "Biscotti" & "Pistachio and Cranberry"). I used fresh orange zest and put the choc chips in the batter (1/2c) so I wouldn't have to mess with dipping afterward. Also I did not toast the almonds. I think the zest and untoasted almonds are too chewy. And choc chips make it too sweet. Smells fantastic and tastes nice, but I didn't reach for a third like I did the others. Will try again with those modifications. Be sure to flatten it out to 1/2" high b4 baking. Yield for me was 48 1/2" pieces.

—SiloDog

See full review »

264 Ratings

See other versions of this recipe!

May 29, 2005

MORE THAN TWO YEARS AGO WAS WHEN I GAVE THIS RECIPE A FIVE-STAR RATING.....AND I JUST WANT TO CONFIRM THAT THIS IS ONE OF THE BEST BISCOTTI RECIPES, IF NOT THE BEST, YOU WILL EVER FIND. AFTER GIVING IT AS GIFTS THAT FIRST CHRISTMAS, EVERYONE IS MY FAMILY WANTS IT FOR A GIFT...WORD GOT AROUND QUICKLY IN OUR FAMILY ABOUT IT, AND SO A CHRISTMAS DOES NOT PASS WITHOUT IT....SOMETIMES, I GIVE IT AS GIFTS, FOR "JUST BECAUSE". IT TRULY IS A GREAT RECIPE.

—KRAUSMAN

See full review »

Dec 07, 2003

These were fantastic! Thanks,Thea. Spreading the chocolate on each cookie was a bit time-consuming, so on my subsequent batches, I laid out all the cooled cookeies, cut side up, on the baking sheet. I put the slightly cooled melted chocolate in a cake decorating bag with a plain tip and "squiggled" it over the cookies. It was fast, looked great and there was just enough chocolate on each cookie to enhance the orange flavor without overpowering it.

—DesertBorn54

See full review »

May 27, 2005

YUM! I tried to follow the recipe to the letter but I didn't have any oranges. I used 1/2 tsp. orange extract instead. Delicious! Also, after baking, I layed the pieces right next to each other on a wire rack. Then, I melted the chocolate chips in a ziplock bag, snipped off a very small corner and drizzled the chocolate in patterns over all. Much easier, fancy looking and less cleanup. I will definitely be giving these as Christmas gifts this year.

—NOCUPPAJO

See full review »

Jan 01, 2003

Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The sharp butcher's knife cut them easily and cleanly making a much nicer looking cookie. Taste is great, Too!

—R. B. Miller

See full review »

May 23, 2007

This is a great recipe. I have been looking for a good one for a while and I'm so glad I found this one. I didn't have almond extract and I don't care for nutmeg, so I left them out. I also didn't read the recipe really well and added the choc. chips to the batter. Yummy! (I didn't dip them later) Not crazy about orange zest, but it really adds flavor. Don't leave it out - unless of course you are adapting it to a lemon poppy seed biscotti or something like that. The possiblilities are endless! I also only made one large loaf and because I like a real crisp biscotti I turned down the oven to 200 degrees and just let them hang out for about 30 extra minutes at the end. Turned off the oven and let them cool there. Didn't get any darker at 200 either. YUM!

—joypip

See full review »

Mar 28, 2006

What a change-friendly recipe! I used this recipe on my first shot at making biscotti. I had to leave out almonds due to an allergy, I used anise flavoring instead of the orange zest b/c I did not have any on hand - the anise is my favorite hint of flavor in biscotti so it seemed right. Also I used half whole wheat flour and half AP white flour and THAT really worked too. I normally to change a recipe so much before trying the original but this is just so forgiving. Oh, the most important part is - EVERYONE loved it. My sunday school class, my mother, my 3yr old daughter, ... I had *Nonni's* biscotti there to (to fall back on just in case mine was terrible) but everyone went for mine first. I love that! Thank you so much, the recipe is delish! I won't look any further but I will continue to experiment with yours!

—onassis75

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

D'Amaretti Biscotti

Cantucci Biscotti

Italian Biscotti

Anise Biscotti

Chocolate Nut Biscotti

Double Chocolate Biscotti

Brownie Biscotti

Coconut Walnut Biscotti

Spring Biscotti

Basic Italian Biscotti

ADVERTISE WITH US

Nutrition

Calories
84 kcal
4%

Carbohydrates
11.6 g
4%

Cholesterol
14 mg
5%

Fat
3.8 g
6%

Fiber
0.6 g
3%

Protein
1.5 g
3%

Sodium
46 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Biscotti Toscani

Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories: 84
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
** Saturated Fat 1.8g 9 %
Cholesterol 14mg 5 %
Sodium 46mg 2 %
** Potassium 38mg 1 %
Total Carbohydrates 11.6g 4 %
Dietary Fiber 0.6g 3 %
Protein 1.5g 3 %
** Sugars 5.9g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 6 %
** Thiamin 6 %
** Niacin 6 %
** Vitamin B6 < 1 %
** Magnesium 4 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.