Reviewed: Aug. 6, 2004

I have made these Biscotti repeatedly with outstanding results. I make them gluten free and they are easily adapted to GF starches with the addition of xantham gum. They are crumbly to slice but the crumbs taste so delicious, we don't mind the extra tidbits! Keeps well, if they don't get eaten quickly.

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19 users found this review helpful

Reviewer:

LKOLLEEN

Reviewed: Jul. 13, 2004

This recipe was very tasty and easy to make. I will make it again. Next time I will use less cranberries...I am not particularly crazy about them, but like a little bit of the flavor. I might also try toasting the almonds first.

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5 users found this review helpful

Reviewer:

MOOREDO

Reviewed: Feb. 19, 2004

This was my 1st time making biscotti and was extremly pleased! My husband who is not a sweets eater is already asking for more and so are my kids. Took your advice and replaced vanilla extract w/almond. Thanks for a great recipe! I'm on my way to make more.

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4 users found this review helpful

Reviewer:

JANNYC5

Reviewed: Dec. 19, 2002

This was my 1st time making biscotti and although it had a nice taste, I found the texture of the batter too crumbly that I had to add some water to make it form a log. Upon baking, then I found it crumbling as I was trying to slice. All in all, a good tasting recipe - the right festive ingredients for a nice Christmas homemade gift.

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2 users found this review helpful

Reviewer:

JODYC9079

Reviewed: Dec. 9, 2002

I came upon this recipe when I looked for a non-fattening bakery item to serve to my morning bridge club. It's messy to form, but definitely worth the trouble. It was a big hit! However, instead of adding 1 tablespoon of almond flavoring, I reduced it to 1/2 tablespoon.

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2 users found this review helpful

Reviewer:

MHONDEL

Reviewed: Nov. 19, 2002

these cookies are soo good and soo easy to make!! they're lower in fat to! it's nice to find such a delicious cookie that dosen't need a cup full of butter to taste so good. although i haven't tried it yet, i'm sure choclate chips and other friuts and nuts would taste wonderful as well.

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7 users found this review helpful

Reviewer:

QUEEN_OPIUM

Reviewed: Jun. 25, 2001

I didn't like this one at all. I've made many different kinds of biscotti before, and I thought this one sounded strange without any butter or oil in it, but figured I'd give it a try anyhow. My first instinct was right though. The texture was not at all good, and they seemed stale later that afternoon already.

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47 users found this review helpful

Reviewer:

STARBUCKS-GIRL

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 5, 2001

This recipe is very easy & fun to make and eat. It is a great low fat dessert or afternoon tea snack. This recipe is a hit because I can interchange any type of ingredients keeping the base simple - everyone loves these Italian cookies!

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7 users found this review helpful