Reviewed: Jul. 2, 2012

The only reason I didn't give it 5 stars was because I was not fond of the cinnamon component. It wasn't that it was bad...I just like to dip mine in tea or coffee and I didn't feel that the cinnamon went with that. I didn't have enough Hazelnuts, so I did half hazelnuts half almonds. I'm just making a second batch now, omitting the cinnamon, subbed 1/2 ts of vanilla for almond extract and added mocha gel flavoring and walnuts. I think this is an awesome base recipe to play with and add whatever you like!

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Reviewer:

Shannon Gansner

Reviewed: May 15, 2012

This recipe was fantastic. The bake time was correct, the estimate of cookies made was correct, and it made delicious biscotti that held together and were just slightly chewy. I used hazelnut pieces with the skin on, and the cookies did not taste bitter to me. I would definitely make this recipe again as is, or possibly drizzled with milk chocolate or white chocolate on top.

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5 users found this review helpful

Reviewer:

Lyssa

Reviewed: May 7, 2012

What a wonderful recipe! It was so user friendly and easy! This was my first time making biscotti and I was so nervous because I've heard it's difficult to do well. These turned out perfect though! The perfect recipe for someone who has never made biscotti before. I'll never try another.

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3 users found this review helpful

Reviewer:

Madeline Stout

Reviewed: Apr. 28, 2012

These are really delicious.

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Reviewer:

Denisa

Cooking Level: Expert

Reviewed: Feb. 26, 2012

I followed this reciepe to a "T".. OUTSTANDING! My husband was amazed.

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2 users found this review helpful

Reviewer:

Freeda

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Feb. 23, 2012

I made these as part of my cookie trays (Dec '11). I drizzled them with white and dark chocolate and they looked fantastic! They did soften up quite a bit, so I might increase the second baking time next time. I didn't find them too great--I thought they were kind of bland, but everyone else LOVED them.

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Reviewer:

juliaem

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 3, 2012

I have these in the oven right now for the second time this week. They are that good! I think the recipe is perfect as written, but I use macadamia nuts in place of hazelnuts and add white chocolate chips. After the cookies are cut and cooled, I drizzle white chocolate over them. This will be my standard recipe for biscotti from now on.

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Reviewer:

Naan

Reviewed: Jan. 17, 2012

The best biscotti I've made so far. I love hazelnuts.

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Reviewer:

russiansweetie

Cooking Level: Beginning

Reviewed: Jan. 7, 2012

This was fabulous everyone loves it!! I did add cinnamon chips to the recipe

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4 users found this review helpful

Reviewer:

dlinden

Cooking Level: Professional

Home Town: Long Island, New York, USA

Living In: Jupiter, Florida, USA

Reviewed: Dec. 26, 2011

Toasted the hazelnuts and then peeled the skins. Baked for longer than recipe stated to get a crunchy cookie. Next time would increase the amount of cinnamon for a bigger flavour profile.

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3 users found this review helpful