*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original recipe. I substituted 1/4 tsp lemon extract for the orange zest, added more white chocolate chips, and about 1/2 a cup toasted almonds instead of pistachios. I top the biscotti logs before I bake them with egg white or milk, and sprinkle with granulated sugar and chopped almonds. They look and taste better than store bought.
These were wonderful. Only criticism I have was that the two three-inch logs make a small number of somewhat clunky biscotti. Next time I'll bake them in three two-inch logs instead to yield a larger number of smaller cookies.
I apologize for my skepticism, these are amazing! My Italian grandma was the all-time world champion biscotti maker. But these are the best modern twist on Grandma's biscotti that I can imagine! They are VERY easy to make (used Kitchen Aid mixer), wonderfully flavored, excellent texture, smell divine! Used 1/2 tsp orange extract in place of the zest; had only 1/2 C pistachios, so I added slivered almonds too. These will be a PERMANENT addition to my files!
Excellent biscotti! I have never made biscotti before but was pleasantly surprised to find out how easy the recipe was. Not only are these better than store-bought ones (which always tend to be a little harder than I like) they're also a lot cheaper too! This is an absolutely delightful snack that I will keep as a staple in my kitchen. The only difficulty I encounter was cutting the log since the center part tend to crumble & break (even with a very sharp knife); I also went ahead & spread some melted chocolate on the flat side of the biscotti to give it more of a flavor. These are definitely keepers!
This is an oustanding recipe - directions are very clear and precise and the result is a crunchy flavorful cookie that goes well with coffee as well as hot tea (am thinking of having it with some peach herbal tea). Some notes: Unlike other biscotti recipes I've made this dough did not have a tendency to crack in the oven or crumble when slicing (I always use a serrated knife) - a big reason why this will become a staple baked good for our house. Substitutions: splenda for white sugar and used orange-essence cranberries to pick up the flavor of the zest. Also suggested baking time was a bit long for my oven - did 27 minutes for first bake and only 10 for second. Thanks for a fabulous recipe!!
I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!
I just can't believe how good these biscotti turned out. The orange zest added SO MUCH to them I can't imagine making them without it. I made one batch as-is: FANTASTIC. I made another batch using toasted coconut white chocolate and slivered almonds as the "fillings " and they too were out of this world. I think that the base of this biscotti recipe is a great base for a multitude of variations and I can't wait to experiment more. Thanks so much for such a great recipe!
Love this combination. Added drizzled white chocolate for gift biscotti. Found that an electric knife cuts the half-baked biscotti like butter eliminating all crumbling. Baked mine a bit longer as I like "dunkers."
Mmmmmmmmmmmmmmm...yummy. These biscotti are absolutely fantabulous! I used almond extract instead of the vanilla and didn't put any nuts but they were still divine! And so easy to make! Excellent recipe!
This recipe did not impress me. I have made better cranberry orange biscotti. It tastes a little bit like custard to me and I'm not a fan of custard. Just a word of caution: I made a double batch and switched top shelf and bottom shelf in the middle of baking the first round. My cookie sheet did not have edges and one of my loaves spilled off onto the oven door and floor.:(
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