Reviewed: Oct. 9, 2001

This is consistently one of the best biscotti recipes I have-I substitute dried cranberries & pecans and add a little orange rind (eliminate the cinnamon); you can use other substitutions as well. It's one of my favorite 5 biscotti recipes. Everyone loves it.

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31 users found this review helpful

Reviewer:

PAULAMAS

Reviewed: Jan. 26, 2004

This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recommend trying it out. I also used dried figs instead of raisins, which were a nice change of pace.

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28 users found this review helpful

Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Jun. 29, 2004

Great recipe. I use my food processor to coarsely grind the raisins and nuts. I also cooked them a little bit longer so they would be dry and crispy. I had no trouble cutting them with the nuts and raisins chopped fine and always use a serrated knife or an electric knife works well also.

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23 users found this review helpful

Reviewer:

LAURIE K

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Aug. 7, 2003

Very easy to make. Good flavor and easy to tweak recipe. I flatten mine a little more to make longer biscotti (but not too flat usually about 3/4"). I usually use chopped nuts but have used whole almonds and it came out good too. I love cinnamon so usually double (or even triple) the cinnamon. I have used walnuts, pecans and almonds successfully. I have also made them plain and they are quite good too. This recipe doesn't mind a little variation.

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18 users found this review helpful

Reviewer:

JPREVOTT

Reviewed: May 20, 2007

After eating phenomenal biscotti in Port Townsend, WA, I wanted to try to make something similar at home. I modified this recipe by adding 2 tsp of orange zest and substituting chocolate chips for the raisins. They turned out perfect, and were a huge hit with friends and family. Thank you!

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15 users found this review helpful

Reviewer:

thetrippychick

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Richland, Washington, USA

Reviewed: Dec. 13, 2002

I've made this recipe several times and it has always worked well. I agree the chunks make it hard to slice so I chop walnuts extra fine and use currants instead of raisins and they have a much finer texture.

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15 users found this review helpful

Reviewer:

LISA HOVENGA

Reviewed: Aug. 4, 2000

Cinnimon lovers get your fix here. For an added cinnimon boost I drizzled cinnimon sugar over the top before baking. I also added mini chocolate chips. Certainly one of my top five biscotti recipes.

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13 users found this review helpful

Reviewer:

COOKIEEATER

Reviewed: Sep. 24, 2000

Very good. I substituted almond extract for the vanilla, and it added a really nice flavor.

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10 users found this review helpful

Reviewer:

STARBUCKS-GIRL

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 14, 2006

I made these for my co-workers and they loved them! Everyone kept asking for the recipe. I made a few changes. I used 2 tsp of cinnamin and added 1/2 cup of cranberries. Excellent recipe and VERY EASY

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7 users found this review helpful