Reviewed: Jul. 8, 2005

This recipe was wonderful. It was easy to make, and none of the ingredients were found outside the common ones found in my kitchen. I ommited the annise extract, added chocolate chips instead of almonds, and "second baked" them longer than suggested. I love this recipe because it is incredibly versitile. I will definatly make it again

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Reviewer:

JAMRON

Reviewed: Apr. 9, 2005

Absolutely delicious! My boyfriend, mom, and I could not keep our hands off of them! I did have to add more flour - I think the extra wetness came from bigger than Medium eggs. Will definitely make again!

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ORCH1D22

Reviewed: Mar. 7, 2005

The best traditional biscotti recipe I have tried. I get compliments every time I bake these cookies.They turn out perfect every time.

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CHUG1

Reviewed: Feb. 3, 2005

Didn't turnout that well for me. I don't know what I did wrong.

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Reviewer:

MEEYA79

Reviewed: Feb. 3, 2005

Tres bein! I didn't have any anise extract but it still turned out great. It was so easy to make. I use it make it when I was in Culinary School and it tastes very similar to the recipe we made. I just had to cook it a little longer than it suggested...it wasn't golden around the edges with the time it suggested.

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LITTLE KRISTA

Reviewed: Jan. 10, 2005

Thanks Bernie for a wonderful recipe. When bitten into, the cookie had a powdery texture that I really liked. I dipped the ends in melted semi sweet chocolate-then dusted with almond meal. I made an assortment of cookies over the holidays but these were my favorite and first gone! Happy New Year.

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fennel

Reviewed: Jan. 10, 2005

This recipe was amazing, I added walnut and other nuts and it was great. I made 7 times allready due to request

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Burleigh Girls

Reviewed: Jan. 9, 2005

I've made a lot of different biscotti recipes, and this is hands down the best recipe that I have tried. Tastes great, even when dipping in cofee, beautiful texture and doesn't fall apart!!

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