Reviewed: Sep. 16, 2007

delicious recipe! not too sweet and good amount of almonds. I do recommend toasting the almonds slightly beforehand to enhance the almond flavour. also wait the full 20 min before slicing the warm loaves as it is much easier and makes for a cleaner looking product.

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24 users found this review helpful

Reviewer:

Cynthia B

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 21, 2007

These were sooo tasty! My husband loved them! very,very easy to make... in fact Im starting my 2nd batch right now! Thanks for sharing a yummy recipe!

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5 users found this review helpful

Reviewer:

TALLYLOO

Reviewed: Oct. 16, 2007

Great texture and easy to make--I didn't have almonds so used a little bit extra mini chocolate chips--great recipe!

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9 users found this review helpful

Reviewer:

KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

Reviewed: Dec. 5, 2007

This was pretty easy to make, except I found the dough a little sticky to work with. I also used 1/2 Cup semi-sweet chocolate chips and 1/2 Cup cherry chips instead of the nuts and mini-chips. This recipe is DELICIOUS! Not as rock hard as biscotti. Family and friends raved on this. Will definitely make again.

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7 users found this review helpful

Reviewer:

yummalicious

Cooking Level: Intermediate

Reviewed: Dec. 16, 2007

Not at all what I expected. It had a weird texture, not crunchy like biscotti. I even let it cool and rebaked it, thinking that it might make it crunchier.

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6 users found this review helpful

Reviewer:

Robyn

Reviewed: Dec. 23, 2007

I found that I needed to add more flour since the batter seemed a bit runny (from all the oil). Other than that, they were great. Like biscotti.

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6 users found this review helpful

Reviewer:

bugbiteme

Reviewed: Jan. 2, 2008

These were very good. To add a nice touch and some more flavor: In the top of a double boiler, melt 12oz chocolate chips with 2 tablespoons shortening, stirring frequently. Dip half of each biscotti stick in chocolate and then let cool.

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10 users found this review helpful

Reviewer:

~Krazy KK~

Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

Reviewed: Sep. 15, 2008

Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency, like many of the other mandelbrot and biscotti recipes I have tried. I will make this again, soon :-)

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14 users found this review helpful

Reviewer:

Jordan

Cooking Level: Expert

Reviewed: Dec. 17, 2009

Excellent recipe. Easy to make and follow. The first time I made these I kept to the recipe. Now (a year later) I use 1 cup almond, 1/2 cup 73% bittersweet chocolate. The almonds get chopped in a Bullet so I get a mix of almond dust, and chunks that help reduce the stickiness. This has become a family favorite.

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11 users found this review helpful