Reviewed: Feb. 11, 2012

Very good recipe. For all of you new biscotti bakers who are having problems with sticky unworkable dough... you MUST refrigerate the dough after making it for at least 2-3 hours so that it is workable and so it bakes properly. I have been making these for 30 years and was taught to make these by a lovely Italian immigrant.

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Reviewer:

MIHALI

Cooking Level: Intermediate

Home Town: Sharpsville, Pennsylvania, USA

Living In: Hummelstown, Pennsylvania, USA

Reviewed: Jan. 5, 2012

I loved this recipe! The only two changes I made to it were: 1) instead of anise extract I put almond extract and 2) I added about 2/3 cup of dried cranberries at the end. They turned out absolutely delicious! I made them for Christmas, as part of my homemade cookie gifts and I got a lot of compliments on them. I know I will be making them again- soon. :)

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mom23cuties

Cooking Level: Intermediate

Reviewed: Dec. 20, 2011

It's just the right sweetness . . . men love it . .

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Jojie Valera

Cooking Level: Intermediate

Living In: Vallejo, California, USA

Reviewed: Dec. 13, 2011

Brilliant recipe everyone loves them! I added some bits to it too tho... small bag of revels and maltesers and some dried fruit and pecan nuts.. yummy!!!!!

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miska_moo

Reviewed: Nov. 4, 2011

First time making it and it was a great sucess. I like the taste of anise in recipe and I added almonds and cranberries.

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M.J.

Reviewed: Oct. 9, 2011

really great recipe that I will use again and again.

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Reviewer:

fynrn

Cooking Level: Expert

Reviewed: Jun. 10, 2011

I substituted for almond extract instead and didn't mix in the almonds.. next time I think i will though.

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emsemmie

Reviewed: May 25, 2011

These were a big hit with my family for Christmas!

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Monica-in-Colorado

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Reviewed: Apr. 29, 2011

This is an amazing recipe and easy. I used vanilla extract only and finely chopped walnuts. I mixed it in a Bosch so it was well kneaded. The biscuits cut smoothly and didn't crumble when transferred to the baking sheet. Toasted to a light brown. Dipped bottoms of cookies in melted semi sweet chocolate chips. Yum.

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Reviewer:

lurkin1

Reviewed: Apr. 25, 2011

this is the best biscotti - I made it dozens of times with variations on extract flavors, different types of nuts, dried cranberry or other dried fruits, chocolate chips, etc. Everyone loves it -including all my Italian friends.

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