This was the best biscotti cookie I ever made! I have tried many biscotti recipes, and none of them can touch this one. It was easy to make; the hint of wetting your hands while shaping the logs worked wonderfully! They were sweet, but not too sweet. I followed the recipe exactly with a tad less pistachios, but only because the amount I bought was a little shy of the full amount. I don't think this lack altered the taste at all. I did have to bake them a lot longer for the first baking time, but I'm not sure my oven was working well. I baked them until they were a little browned, let them rest for about 10 minutes, then cut them. I had no problem with the cookies splitting when cutting them. I used a chef's knife, and pressed down on the handle and blade to make a clean cut. I also baked them the second time about 12 minutes, but again, it could have been my oven acting up. My husband had one, and said they were the best biscotti he ever had, even better than the Italian bakeries here. I'm going to hide them, as I want to serve them at Christmas. I will definitely make these again. Oh.....I did roughly chop the pistachios and cranberries before incorporating them into the batter. These are DELICIOUS!!!!!
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This was the best biscotti cookie I ever made! I have tried many biscotti recipes, and none of...