This is a great light recipe. I have not used the anise or black walnut extracts in this recipe instead I used 2 and 1/2 teaspoon almond extract. I also add a splash of milk to all my biscotti recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around.
Taste good but was very crumbly. I thought they tasted better the next day after being in an air tight container. I halved the recipe and only used almond and pure vanilla extract. Made 1 12" rope (didn't like the mini size). I used a SILPAT to bake on but the bottoms still got to brown for me. Decided to use the rest of dough and formed a larger loaf. Baked 10 minutes longer. I melted white and dark chocolate to garnish/drizzle.
This is so good and won the approval of a child and an 85 year old woman. Need I say more! Better than any biscotti I've ever bought. We used fresh black walnuts in our recipe.
This was the first time I tried making biscotti. Found this recipe to be easy and versatile - used pecans and craisins the first time and golden raisins and walnuts another. Great!
I made a little variation of this one...I used 1.5t vanilla and 2.5t maple flavor to make my own maple walnut biscotti. Oh soooo good. Made a lot of cookies!!!
This is my all-time favorite cookie! I lost my tattered copy and after an hour of searching found it again here. These cookies keep forever and are so delicious my boys eat them like potato chips. Gramma loves it when I send her a tin.
Very good recipe. I prepared them more like a traditional biscotti directions for shaping and cutting was a little unclear
This biscotti tastes terrific. It's not as crunchy and hard as most biscotti though. Kind of crumbly and soft even when well-toasted. I love the flavorings and may use them in another recipe.
Very disappointed with this dry and crumbly recipe. Biscotti should be a sweet yet compact pastry delight and this was not sweet doughy and crumbly. If you make this I suggest adding more white sugar and cutting back on flour.
