This is a fantastic recipe, the biscotti turned out beautifully and tasted equally as great!! I took them to a morning coffee group and everyone wanted the recipe...a winner! One note...I roughly chopped the hazelnuts before mixing so the logs would be easier to slice.
These tasted great, but my logs never spread out so they didn't have that "biscotti" look. I'll still try it again. I used dried sour cherries instead of candied cherries, still a good combo.
Like everyone says, the flavor was great with these cookies...but I also found the dough to be too soft and only half of my cookies were edible, the others wouldn't cook through and some even spread all over. I consider myself a proficient baker so this was a dissapointment. If I gave them another shot, I would only use only 1/2 cup margarine, or add more flour.
The perfect soft, cakey cookie for fall! I will add dried cranberries and a little cream cheese in the icing next time I make them. But they are great as is!
Dissapointing, not like a cookie at all, but tastes like the cake mix...even the texture is too cakey. I won't make these again, miss the butter flavor of a traditional oatmeal cookie.
This is a delicious biscotti, goes especially well with chai tea. I left out the nuts and added extra cranberries and chopped crystalized ginger instead, and I used a Lindt white chocolate with coconut bar. I also used fiori di sicilia extract (which is an orange/vanilla extract, think creamsicle..from the Baker's catalog). I couldn't stop eating them...sooo good!
I've made this recipe many times for different functions, and have several people who request it. Perfect for those of us who love that serious lemon taste. Thanks for a great recipe!
Soooooo good! But I did also tweak a few things after I made it a couple times. I used balsamic instead of cider vinegar, and I cut out the sugar since balsamic is sweet. I also omitted the poppy seeds and I added fresh strawberries and some walnuts. I could eat the whole salad alone if I'm not careful! Thanks Jamie!
Not as good as I had hoped, looks like I'm the minority but I wasn't keen on the italian dressing. Just OK.
Very good! I also used lemon pudding mix. I used the juice of one lemon then filled the measuring cup of juice to one cup with water. I didn't have time to soak the poppyseeds and I don't think it made a difference. Had to use an angel food cake pan too, since I don't have a bundt pan but it was fine. I made a glaze of powdered sugar, lemon extract, and milk for the topping... yummy!
This was as delicious as it sounds...wonderful combination of flavors. I doubled the dressing ingredients (except the oil) as many reviwers suggested. I served it at a dinner party and everyone raved about it. I will most definitely make it again.