The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
This is perhaps the most fantastic cookie I have ever made in my life. Here are my tips: 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) 2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) 3) I used slivered almonds instead of the pistachio nuts. The slivered almonds worked very well because they did not "chunk up" the batter. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I did now saw. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. I also first cut off just a tad bit from either in at first before cutting the slices off. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. These freeze beautifully as well. I LOVE this recipe!
Read MoreHave to give this a just OK rating as I'm not real excited about the olive oil flavor that sneaks through. Otherwise this is a good biscotti and I agree with the others who have added that hint of orange; I substituted orange extract for the almond.
Read MoreThis is perhaps the most fantastic cookie I have ever made in my life. Here are my tips: 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) 2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) 3) I used slivered almonds instead of the pistachio nuts. The slivered almonds worked very well because they did not "chunk up" the batter. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I did now saw. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. I also first cut off just a tad bit from either in at first before cutting the slices off. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. These freeze beautifully as well. I LOVE this recipe!
By gads! This is the very =best= biscotti recipe! Usually I can't stand those nasty little bricks, but these are delicious! Try these even if you usually don't like biscotti... m-m-m-m yummy. HINT: Use a regular knife to cut these... the serrated blade makes a big mess.
Yum! I used orange-flavored Craisins, used 1c cran & 1c pistachio, and added about 1/4 tsp orange extract. Based on a review that said these spread out a lot, I made two perfectly round logs (the hand-wetting tip worked perfectly). After 45 minutes of baking, it still wasn't very brown (but it was done), it didn't spread THAT much, and it was very difficult to cut. I used a good serrated knife, but I still had to cut them wider just to get a slice that didn't break apart (though some still did). Since they tasted so good, I thought I'd try a second batch. My adjustments: I very coarsely chopped the cranberries and pistachios; I reduced the cran/pistachio amounts to 3/4 cup each (though in hindsight, the chopping might have been enough to help simplify cutting - I might use the full 1 cup next time); I flattened the logs a bit; and I brushed an egg wash on the logs (1 egg + 1Tb water). After 40 minutes of baking, the cookies had a great brown color, and had spread perfectly. I let them cool 10 minutes on the cookie sheet, then carefully transferred them to my cutting board, where I let them cool another 10 minutes or so. What a difference - it was so much faster and easier to cut them.. they came out looking perfect. I drizzled with white chocolate to finish.
Excellent recipe that won me a baking contest! Soft enough that they can be eaten without being dipped in a drink. Make sure to let the logs cool before slicing them, otherwise they will crumble and fall apart. Highly recommended!!!!
These are fantastic! I've made several bathces of these in the past few months. Yes, the nuts can be difficult to cut through- I coarsley chop mine. I've also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! DO use parchment paper, as the recipe calls for, or they will stick. Wetting your hands does make shaping the sticky dough very easy. These also freeze beautifully. 5 stars!!
I made these biscotti for the holidays because they are apparently a popular holiday item. I think the biscotti turned out just okay. I am 100% Italian-American and an exceptional Italian cook. I grew up cooking and baking with my beloved mom and I've made MANY biscotti in my lifetime. After reviewing similar recipes, I made some simple changes to this recipe because I think doing so makes the biscotti a bit more authentic & tasty. For starters, I increased my oven temp to 325F degrees; you might also do 350F degrees, a standard temp for biscotti. I increased the flour to 2-2 1/4 cups, added 1 tsp vanilla extract, 1 tsp orange extract & 1/4 tsp of cinnamon. I changed the olive oil to 1/3 c vegetable oil 'cause I think olive oil is way too heavy for biscotti. I also added even cups of dried cranberries and pistachios. I ALWAYS bake biscotti on parchment paper! As the biscotti cooled, I melted 8 ounces of semi-sweet chocolate with 1 tsp of shortening and when melted, dipped the biscotti into the mixture. I think without a chocolate glaze, the biscotti are way too bland...I think chocolate makes the biscuits a LOT more interesting. Finally, if you are into baking biscotti like I am, invest in a simple electric knife for cutting the logs...it really is the only way to go! Also, forget all the flipping and turning. Simply cut your biscotti while warm, space them a bit, keep them upright & return them to the oven for another 15-20 minutes. Enjoy and happy baking!
these are delicious-I made them with olive oil and the 2nd time I use margerine. I liked them better with margerine - I added more cranberries and dipped in white choc-yummy! I will make these again.
This tastes great and not to mention is a snap to make. Some helpful hints: 1.Divide the dough while it's still in the bowl, preferably next to the sink so you can wet your hands and then scoop out and form the loaves. If your hands are wet, the stickiness will not be an issue. 2. It's totally FINE to substitue a vegetable oil like canola if you don't have light olive oil --they are basically comparable (light olive oil is still olive oil but stripped of its flavor to cater to more "American" taste--you don't find light olive oil in Italy, for example). 3. The loaves WILL crumble during slicing, so just go slow, use a good serrated knife, and don't worry about perfection. These are homemade and IMHO are even better when they look a bit rustic. Who wants mass-produced looking biscotti?? 4. Ovens vary so go by how your oven traditionally runs, hotter or cooler. I found that even though my oven thermometer indicated proper temp., I still had to increase the 2nd bake from 10 to 15 minutes. 5. Finally, biscotti will harden as it cools so if you follow this recipe to a "T" you should have no problems. (Don't you just love it when people make all sorts of substitutions and then complain that the recipe doesn't work? ;-)
I messed up this recipe - I was out of vanilla and acidentally poured way too much almond extract in the mix. It still came out very good. Only problem was cutting them -- they break in half if you are not careful. They are so much better than store bought versions. I do receommend having a bowl of chilled water near you for dipping and rinsing your hands becasue the dough is super sticky.
I never dreamed I could make biscotti at home. This recipe was soooo easy and very delicious. I am planning on making more to give away as gifts for the holidays.
wow. these are amazing. and they were so much fun to make (once i finished shelling the pistachios). i let it cool for at least 15 minutes before i sliced it to avoid the crumbling. and i got about half of the serving amount. they taste great- i'm definitely making them again!
Great recipe,very versatile! You can use different fruits, nuts, and extracts for a variety of flavors. After making it thrice in one week,I've been able to improve on my 'technique'.The proportions & ingredients as given are fine,I have not changed those. Not enough space here to post the annotated recipe(u can msg me for that), so I am just posting some tips: -mix dry ingreds 1st so you don't have to use a 2nd measuring cup & mixing spoon -use canola or vegetable oil, not olive. olive flavor is too strong -put dough in fridge for 5 mins b4 dividing and shaping. --how to shape: don't use your hands-too messy. spray wax paper with pam. After 5 mins, take a spoon & use the side to separate the dough in half and then pull it out of the bowl onto the center of the oiled parchment paper. Then shape it into a skinny column/log by folding the paper around it. Then scrape the log off onto the lined cookie sheet. It is going to spread a bit and look too thin, but don't worry about it; it will rise. Repeat this paragraph with the 2nd half of the dough and put it on the same sheet. (the 2 blobs should be parallel to the short side) -during cooling, cover with a towel or kitchen mitts so they cool more gradually and don't crack. -use an even knife,not serrated. -Do not saw,press in with your body weight ---after cutting, flip paper &use your hand to help biscotti drop onto pan.lie them on their sides & throw out the paper.heat for 10mins more & enjoy :)
This has become my "go-to" biscotti recipe. It can't fail. I've made it many times with great success. I did make some changes: increased flour to 2 cups (because the dough was too soft and spread out too much), and used 1 cup pistachios, and 1 cup of cranberries. Also tried substituting 1/4 cup dark brown sugar for 1/4 cup of the white sugar, and adding 1 cup of semisweet chocolate chips and 1 cup of chopped walnuts. Delish! Tasted like a "Toll House" biscotti. Just recently I tried something new - replaced 1/2 cup of the flour with 1/2 cup Dutch-processed cocoa, used 1 tablespoon Frangelico (hazelnut liquor)and 1/2 teaspoon of vanilla instead of the usual amount of vanilla and almond extracts and folded in 1 cup toasted hazelnuts and 1 cup semisweet chocolate chips - excellent Chocolate/Hazelnut biscotti. I use an ice cream scoop to place the dough on the cookie sheets and then just use my spatula to join the scoops together. No more sticky hands!
I seriously wish I could rate this one 20 stars!!! This recipe is going to be a problem because these were intended to be for office Christmas gifts, but I think I'll have to make a couple more batches because this one isn't going to make it till Monday morning. I didn't think Biscotti could taste this good! I doubled the cranberries and added about 1 cup of pistachios. I also added 1/2 tsp of orange extract. Couldn't taste the olive oil at all, but that was probably because I used really good olive oil (who doesn't use good olive oil for cooking anyways?). The dough is really sticky and somewhat hard to work with. Listen to the tip that came with the recipe and wet your hands when shaping the logs. I probably wet and rinsed my hands 10 times while shaping, but the end result was perfect. Oh, and I did end up with 28 small cookies. Make them small, 2" as directed. THANK-YOU SO MUCH FOR THIS RECIPE!!!!! update: I've made three batches of them this week for xmas gifts. One reviewer recommended chilling the dough. I chilled it for half an hour and it eliminated most of the stickiness!
Today, I made 10 batches of my variation of this recipe today to present as gifts (I sliced each batch to yield 24 biscotti instead of 36). For my variation (which consistently received 5 stars and 2 thumbs up from my family and other recipients), I substituted 1 cup slivered almonds for the pistachios, increased the cranberries to 1 cup, and added 1/2 teaspoon orange extract. As other reviewers have indicated, handling the dough with cool, wet hands and/or chilling the dough for five minutes prior to forming into logs makes preparation easy! My baking time for this recipe is 38 minutes in a 300 degree oven, 15 minutes cooling time before slicing with a non-serrated but very sharp knife, and 12 additional minutes for the 24 slices in a 275 degree oven. Packaged with a small tin of cocoa or a small bag of gourmet coffee, these biscotti have become a wonderful gift for neighbors or a holiday party hostess. (Drizzling with white or dark chocolate makes a pretty presentation!) Everyone has commented that the soft interior texture of this biscotti balanced by its slightly crispy outer crust is a wonderful alternative to the often rock-hard commercially-baked biscotti.
Today, I made 10 batches of my variation of this recipe today to present as gifts (I sliced each batch to yield 24 biscotti instead of 36). For my variation (which consistently received 5 stars and 2 thumbs up from my family and other recipients), I substituted 1 cup slivered almonds for the pistachios, increased the cranberries to 1 cup, and added 1/2 teaspoon orange extract. As other reviewers have indicated, handling the dough with cool, wet hands and/or chilling the dough for five minutes prior to forming into logs makes preparation easy! My baking time for this recipe is 38 minutes in a 300 degree oven, 15 minutes cooling time before slicing with a non-serrated but very sharp knife, and 12 additional minutes for the 24 slices in a 275 degree oven. Packaged with a small tin of cocoa or a small bag of gourmet coffee, these biscotti have become a wonderful gift for neighbors or a holiday party hostess. (Drizzling with white or dark chocolate makes a pretty presentation!) Everyone has commented that the soft interior texture of this biscotti balanced by its slightly crispy outer crust is a wonderful alternative to the often rock-hard commercially-baked biscotti.
These came out very good. Based on tasting the dough I wasn't sure but by the time they were baked twice they were great. I made mine with dried cherries and walnuts. I used the dried cherries whole, but would chop them next time because the pieces were a bit too big. I used half olive oil and half canola oil because I ran out of the olive oil, and that worked fine. Also, I had to do the second baking longer than the recipe said, maybe about 12-15 minutes, to get them nice and hard the way I like them. I have found that the sooner you are able to cut the logs after the first baking the cleaner they will cut. The longer they cool, the more they will crumble.
These were excellent! This was my first time to make biscotti, and I think they were actually easier than cookies, because there's not a lot of scooping to do, and I didn't have to get out my big mixer! I halved the recipe and made a dozen, using 1/2 cup each of pistachios(I found shelled pistachios at Super WalMart) and cranberries. I cooked them on silicone baking sheets. I, too, had crumbling when I sliced them, until (on the third one)I realized that I needed to press down to cut, NOT saw back-and-forth; then, the slices came out perfectly! I also dipped them in white chocolate; however, I thought that was a little too sweet for biscotti, so I will skip that step, next time. Thanks for sharing; I will definitely make these again!
Have to give this a just OK rating as I'm not real excited about the olive oil flavor that sneaks through. Otherwise this is a good biscotti and I agree with the others who have added that hint of orange; I substituted orange extract for the almond.
These were way easier to make than I anticipated. I could taste the olive flavor so I will use another type of oil next time. I may add more cranberry next time as well.
This was FANTASTIC!! It's a great base recipe to make any flavor biscotti you want! A great variation is upping the almond extract to 2 tsps., adding 1/4 tsp. cinnamon, and adding 1 cup of sliced almonds omitting the cranberries and pistachio nuts. Then you could drizzle with milk and white chocolate and sprinkle with crushed almonds!! HINTS: 1) my dough was not workable at all!! I just spooned it onto the parchment lined pan and kinda molded it from there. 2) left my loaf in for 30 minutes and let cool with a dishtowel on top for 15 minutes and had no cracking problems. 3) used a large heavy knife, not serrated, and pressed down slowly. 4) cut my biscotti about 6 inches long and 1 inch wide and they had to dry in the oven for an hour at 275 flipping every 10 minutes.
Who can complain bout a cookie recipe made with olive oil instead of butter? These are so wonderful and taste better each day they sit in the cookie tin. I use this on my holiday cookie tray because of their color, taste and shape. I always double the recipe and make just three loaves, not four. If one breaks while slicing them, you get to eat it. How bad can that be?
I would give these more stars if I could! These are excellent - not overly sweet and not hard as a rock! Simply perfect. I used 1c. of finely chopped walnuts instead of pistachios because that's what I had on hand. I also upped the amount of cranberries to 3/4 c. The dough is very sticky, so definitely have a cup of chilled water to dip your fingers into.
I just wanted to say "Thank You" for posting this recipe. I have made these about 10 times now and they come out perfect everytime. My husband thinks these are better than the biscotti's sold by gourmet coffee shops.
I made 6 different recipes for my holiday tests... and this one was hands down the best by everyone who tried it... Chilling the dough is helpful also....
This recipe is perfect AS IS. There truly is no better cookie out there. Don't listen to all of the "customized" comments or ones with strange "tips" or ingredient substitutions. I have been making this recipe as written with ZERO changes for years and it is always a hit especially at holiday cookie swaps. There truly is no better cookie out there.
i tried this recipe first and loved it! then, saw a similar martha stewart recipe and tried it. martha's paled in comparision. biscotti seems like it's complex, but these were really easy to make! try this recipe, you won't be disappointed!
I LOVE this recipe! I have done quite a few variations of it. So far the best seems to be the toffee version. I put in only toffee pieces and then dip them in melted butterscotch chips. I also have used whole wheat flour and margarine or canola oil with success. I do find that I have to do the second baking for much longer than 8 to 10 mins to achieve desired hardness. Also a bread knife is the only way to go when it comes to cutting these.
I have made this recipe serveral times and it is the best biscotti I have ever made. My colleauges beg me to bring it to work for coffee breaks and pot lucks. I make it true to the recipes, however, do the second baking for a bit longer than suggested just to make sure it is extra crispy. Sometimes I also melt white chocolate baker's chocolate and dip half of the biscotti in white chocolate. Delicious!
this is the easiest and fastest way to make an impression for a brunch, a dinner party, a gift, or just to have around. i have a small galley kitchen and i can get a batch made in an hour. i dont use the almond extract, but it is just because i dont have any and never remember to buy it. i bet they are slightly better with it but, i dont miss it . the colors are great at holiday time. i send them off to italy and they are loved over there too - especially because they dont have cranberries in italy.
Absolutely delicious. Instead of pistachios and cranberries I used pecans as well as white and dark chocolate chunks. 1 cup pecans, chopped, and 1/2 cup each of white chocolate chunks and dark chocolate chunks. I baked them for 40 minutes, let them sit for about 15 minutes, and had no problem cutting them. I even cut them a bit too thin and small as I managed to get 45 out of this recipe. For the second baking, I only baked for eight minutes, but I would recommend baking for 10 or even 12 minutes if you want more dry, coffeeshop style biscotti, rather than something a bit softer and crumblier. Definitely wet your hands when shaping the dough as other reviewers have mentioned. I will for sure be trying this recipe with even more variations.
Delicious! Crispy, crunchy and light enough to eat even without dipping in coffee. I really, really enjoy these. I had to add a bit more flour, until I got a sticky dough (it was like cake batter with the amount stated). Baking times and temps were perfect for me. I had no issue with crumbling, as long I was careful. I cut it as soon as it was cool enough to not burn me when holding it (around 5 min), using a serrated bread knife to saw through. I think I might add a few more cranberries next time, as this ended up being my favorite part! I drizzled them with an orange glaze made with icing sugar and orange juice. Yum! Make these! They are perfect.
Great tasting. Easy and not many ingredients. Allow time to shell pistachios.
Excellent! Wonderful!
Great flavor and texture! I used almonds instead of pastachios. Everyone loved these. I will make them again and again! Make sure you pack the logs tight and flatten the top a bit. Also wait until they are cool to slice or they will crumble.
My family devoured it before it even cooled! I changed it up a little bit. I used cherry craisins and instead of all those pistachios, I used 1/2 cup slivered almonds and 1/2 cup of white chocolate chips. Next time, I will make a double batch!
Wow...this recipe is truly worth all the five-star reviews it has! I did make a few very minimal changes that I think really made the recipe even more phenomenal than it already was. For starters, I had no light olive oil, so I used 2 tbs. canola oil mixed with 2 tbs. regular olive oil. I also used only 1 tsp. of vanilla extract, and added a 1/2 tsp. of orange extract along with the almond extract called for. This gave the biscotti a wonderful and delicate flavor combination. I upped the amount of cranberries to 3/4 cup, and since I had no pistachio nuts, I used chopped toasted pecans instead, and cut the huge amount of 1 1/2 cups down to 3/4, which was plenty. I found that the dough was way too soft to shape with my hands, so I used a knife to spread the dough out into the proper shape instead. This worked beautifully, and the "loaves" baked up just right. After the biscotti was cut, baked, and completely cool, I added a light drizzle of dark chocolate, which added a final delicious touch. These are really fabulous, and I'll definitely make them again. Thanks for sharing the recipe!!!
These are fabulous and I'm making them again today. I've made plain biscotti four times before this and these were a great change. For anyone that's having trouble, don't give up. Biscottis can be conquered! Personally, I make the logs no more than three inches long because I found out the hard way how the batter spreads. I had the longest biscotti in history the first time I made them. Try to keep the loaves on the small side in height and width, but make sure your loaves aren't too thin on the edges (the slopes down). Otherwise, when you cut them, you could lose the pointy tips. Length wise doesn't matter. Also, keep your hands wet when working with this batter (unless you feel like swearing and yelling)...When it comes to cutting, I've only used a serrated knife and cut them when they're hot, but not to hot to handle. Even if you make them and it's a disaster, try them again and again, until you're happy with the results. If a bad biscotti is my biggest problem this holiday season, bring it on!
the only problem with this recipe is that the cookies don't last very long on my counter!! DEEEELISH!!! i love having it with my morning, afternoon or evening coffee! thank you soooo much for this recipe.
Filled a tin of this as a Christmas present for my husband's boss (who is a doctor and a chef!). He loved it and almost ate it all in one sitting!
SOOO Delicious. I will be making these again and again. I was skeptical at first about baking with olive oil over butter, but the result is amazing. You HAVE to try this recipe. Best biscotti I've ever eaten. I used 1 cup sliced almonds and 1 cup dried cranberries... otherwise followed the recipe exactly. The 2nd round in the oven took 15-20min for the biscotti to get nice and hard. Thank you for this recipe!
So delish. I actually forgot to omit the salt since my pistachios were already salted. Still fabulous! My guests loved them!
Roads are icy and the pantry is bare. I chose these because I'm out of butter and they call for lite olive oil which I had. No cranberries, no nuts so I added anise seeds and still delicious. Not quite sweet enough without cranberries. Found two ancient squares of unsweetened choc so melted that with some corn syrup. Beat it to shiny and dipped bottom of the biscotti in. Wonderful. Can't wait to try them again with all the ingredients.
I read some suggestions here and I did the following: 1. I reduced pistachio to 1 cup (ok, that I did from laziness, because I had to "pill" these. 2. I added 1/2 TBSP of orange juice, I had no extract, so I used what I had 3. I wish I increased cranberries to 1 cup (will do next time) 4. I covered logs with towel once I took them out of oven and they didn't crack 5. I think mine needed a little bit longer than 35 min, they were pretty soft when I cut them (on other hand it was super easy to cut) 6. I used cold water for my hands - it was very helpful. Overall it was SUPER easy to make and they are SUPER tasty :)
This is a very delicous recipe. Although the first time I tried it I used salted nuts and the added salt in the recipe, so it turned out very salty. Be carefull if your using salted nuts and cut down on the added salt that is called for in the recipe.
Fabulous! I loved all the nuts and berries! Very flavorful. For the second bake I left them for 10 minutes on one side, flipped them and baked for another 10 minutes. I will use this base again with different add-ins.
Really good biscotti, I didn't have pistachios so I used some almonds (about 1C), and instead of almond extract I added some orange zest. I found the dough was quite hard to work with but in the end my logs came out well. Oh I also ended up with way more than 36 biscuits, maybe the way I cut them? I let them cool for at least 30 mins and just pushed down with a serrated knife, no sawing needed. 7-31-2011 Update: I replaced 1/4c flour with cocoa and used choc chips instead of fruit, amazing!
Yum! I have never made biscotti - I really enjoyed this. I used only 1/2 c sugar and used all wheat pastry flour. I also used almonds instead and only used 3/4 c. When I pulled it out of the oven from the first baking it was only BARELY browned. It sliced nicely. I actually liked eating it then just fine. Might not bother with the next baking next time around. I used EVOO - no issues.
Wonderful recipe! My husband and I love these! I made them with a little over a cup of craisins and a little over a cup of macadamia nuts, because that's what I had on hand. They turned out beautifully. They were great by themselves and even better dunked in coffee. I already have plans to make these again. I didn't have too much trouble with them breaking when I cut them. The couple that did, I just ate :)
This was my first attempt at biscotti and I was very happy with the result. The biscotti was popular among those who aren't crazy about very sweet desserts. We also had them for breakfast on Christmas Eve since everyone was rushing around. Very nice recipe.
Excellent and so very easy. I substituted peanut oil for the olive oil and almond extract for the vanilla. Actually pecans, almonds or walnuts are equally good. Reading the comments was a big help. Wetting your hands when shaping the logs is a must!
These were wonderful! I had never made Biscotti before, but will be making it again. I did not have any pistachio so I used almonds, and used fried cherries instead of cranberries. They didn't last long. I am going to try them with a lot of different nut and fruit combinations. These were not dry and hard like the store bought kind. Thank you for the excellent receipe.
Great depth of favor and texture. Only changes are 3 additions: 1) Brush loaves with egg yolks prior to cooking. 2) If using parchment paper to line cookie sheet, take cooled loaves off paper prior to cutting slices (slices stick a bit). 3) After slices cooled, drizzle with white chocolate, adds a nice look and little extra sweetness. Definitely try this recipe!!!!!
Delicious and so easy to make. I used 1 c. cranberries and 1 c. pistachios and added 1 t of orange extract. I followed others suggestions and covered with a towel when cooling, to prevent cooling. I also made sure the loaves were completely cool before cutting. Used a regular knife and pressed down - no breakage or crumbling.
A-W-E-S-O-M-E-! No substitutions at all. My diet consists of Vegan with a Culinary Degree and these were s-p-o-t on. TIPS BELOW: I wouldn't add any more flour like some did. When you shape the dough on the parchment paper, just grab 1/2 from the bowl slap it on the paper, lengthen it then flatten it to about 3/4 of an inch or so. The way you shape and form it will pretty much be the way it comes out. These are like mini Biscotti's I took them out of the oven at 35 minutes, let them rest for 5 minutes then sliced them with a regular CHEFS KNIFE. DO NOT CUT THEM SLOW >> I REPEAT, JUST USE A CHEF KNIFE AND CUT THEM FAST, YOU WILL THANK ME FOR THEM, RIGHT DOWN THE LINE AS THICK OR AS THIN AS YOU WANT!. After I cut them, I gently transferred them onto NEW parchment paper, the same way I cut them (not on the sides) for about 15 minutes, took them out, cooled, and most of them were gone before they were cooled. I got about 25 out of 2 loaves and had 7 left :)I used 1 cup of cranberries fresh) NOT bagged. I cooked(the cranberries in water and sugar for 6 minutes to a boil to crack the shell and get them soft. I used 1 cup of pistachios, cut up slightly, I like them junky and that exactly what they were, mmmmmmmmmmmm~! I drained the cranberries, put them into my sunbeam professional blender, I took the pistachios and put them in, and turned it on low. The dough was red and green from the pistachios and fresh cranberries. I did not mix anything by hand at all!!!!!!!!!!!!!!!1 loaves.
had to bake 5 plus minutes longer and they didn't make 32 but besides that great taste.
GREAT BISCOTTI I love this recipe - I made last year for holiday gifts and made my first batch of the season for this year - I substitute pistachio's for almonds and add a bit of orange zest. Dip in melted white chocolate for something a little different.
These were simple, easy, and beautiful when finished! I used only a cup of pistachios (because that's all I had), and it seemed to be plenty. I'll make these every holiday season.
My favorite Christmas cookie. If a not-too-sweet cookie is on your mind, this will do. Every time I make these, they are the quickest to disappear, 4 different varieties. The cranberries are a surprise in the mouth and go perfect together with the pistachios. I wouldn't substitute another nut for this particular recipe.
Nice and easy. Omitted the pistachios, added almonds and orange zest. Will use again and again with all the different combos. Anise and poppyseed next batch and will freeze!
I didn't have cranberries so used dried cherries instead, Fantastic flavor!!!
Very good recipe. I followed as is except for the cranberries and pistachios. Instead I used cranraisens, chopped almonds and white chocolate chips! Delicious!!
I have always used Giadda's (Food Network) biscotti recipe, but I saw this made with olive oil which would be different, so I made these today. Although the taste was okay, the dough was too messy to work with. I get the "hint" of olive oil when I eat them. Probably need lemon or something stronger to get rid of the oil flavor. I gave it a try, but I will go back to Giadda DeLaurentis' recipe. Should have stayed with what I knew was excellent.
Fantastic recipe as is!! I drizzle with powdered sugar glaze! I use an electric knife to slice and it works beautifully, even cutting through the pistachios/nuts!! Thank you for such a great recipe! I am not a big biscotti fan, but couldn't quit eating this!!! :o)
Very easy and versatile! I sub'd sliced almonds for the pistachio nuts and it was still great! I'll definitely be making this again.
Delicious, with a professional quality outcome easily accomplished! Shelling the pistachios is the worst part. I got rave reviews after my first batch.
This recipe made me look like a baking wizard. I made these for Christmas gifts for my work friends. They gave them rave reviews. This was actually my first try at biscotti. I don't know why I was intimidated to make biscotti but this is such and easy recipe. I did make these ahead and froze them for about three weeks. I used walnuts instead of pistachios and drizzled white chocolate over them. This made them look professional and added more depth and mild sweetness. I used cold water on my fingers to shape the logs on parchment paper. I let them cool a few minutes before cutting and used a sharp bread knife and had no problems with crumbling. Great recipe...thanks for posting!
These were great and easy to do! My granddaughter and I drizzled white chocolate on the ones Grandpa hadn't already devoured!
Great taste and I have tried several of the variations in previous reviews. So this is just hints. Use two non stick spatulas to shape logs. I always seem to have one log with more dough so I just make that one longer. I have also used a spatula in one hand and nonstick foil in the other. You can make light olive oil by mixing in canola oil to regular oil. My mix is only 1/3 olive and the rest canola.
Very good. Used almond slivers, didn't use almond extract and upped the vanilla extract to 2 1/2 teaspoons. Worked out very well.
Great Biscotti recipe! I chopped and toasted the almonds (i had raw whole almonds) to bring out the flavor. Also the batter is really wet. It wasn't even handlable. I just spread it on the pan with my spatula. So I was a little worried, but it turned out great. I also dipped them in semi-sweet chocolate. But I think it would have been better with white chocolate to make it more festive!
This recipe is fantastic and can easily be used with different variations. As we speak, I have roasted almond & toffee biscotti baking in the oven :) I've made this recipe over and over and it is incredible. Some of the best substitutions I've tried - 3/4 cups mini dark chocolate chips, 3/4 cups roasted almonds, 1/2 cup dried cherries; No nuts, just 1 cup Andes Creme de Menthe baking bits; and 1 1/2 c roasted almonds with 1/2 finely chopped crystallized ginger. This recipe is incredibly flexible and is definitely the best I've tried.
Great recipe. I only got 18 biscottis out of this recipe. Mine are regular biscotti size I think.... I decreaed the pistachios to 1 cup and increased the cranberries to 1 cup. I soaked the cranberries in hot water while I was prepareing the rest of the ingredients to soften them up a bit. Also didn't use parchment paper. I greased the cookie sheat with olive oil and had no problems with it.
I'm sure it was something I did (or didn't do), but I was so disappointed in these. I followed the instructions exactly (wasn't brave enough to be inventive). The dough was a booger-bear to work with, the logs did not spread or rise in the least, and they did not slice cleanly. Came out pretty craigy and crumbly. The crumbs are tasty, but not of a quality for the gift giving I intended. Wish they had turned out like the photo!
My mother-in-law and family loved these. I will say that the dough came out a lot stickier and wet than the other Biscotti I made. I had to dry it for much longer. i drizzeled white chocolate over it and it was very festive.
I don't like biscottis myself, so I can't rewiew the taste, but my family LOVED it. The recipe was easy to follow and the biscottis came out absolutely perfect! They were nice and firm, and not crumbly.
"Awesome"! These biscotti are wonderful - but double up on the recipe - My yield was only 1/2 of what it was supposed to be.
GRAZIE GERRY! I MADE BATCHES AND BATCHES FOR CHRISTMAS GIFT GIVING TO MY TOTALLY ITALIAN RELATIVES, AND THE RESPONSE WAS UNANIMOUS! THEY WENT PAZZO! THESE ARE SUPER DELIZIOSO, AND MOST DEFINITELY "GODDESS APPROVED" !!! XOXOXOX
I usually don't like biscotti but I think these are delicious! I like the use of olive oil instead of butter, too...it makes them cheaper to make and a little healthier.
These turned out great! I would recommend adding the orange zest (I did for 1/2 of mine and I like them better). I also dipped them in white chocolate. They came out nice and crispy, but not too dry like some commercially produced biscotti. I will definitely be making these again!
Amazing and beautiful too! Made these exactly as the recipe says and they are to die for. Pistachio's do have a distinctive taste, so if you're not a fan use almonds. Made a second batch with this as the base but added almonds and cocoa powder in place of cranberries and pistachios - still good but needed something. I will use this as the base for all my future biscotti making. Perfect texture - nice crunch but won't crack any teeth. ;)
Love it! Don't know if any will even make it until Christmas!! Followed recipe exactly (except to chop the nuts and craisins). Had absolutely no issues with stickiness, crumbling, dryness etc. They came out beautifully! Will have to hide the rest from my husband so others can try them!!
Very pretty and good tasting Christmas cookie served with coffee! Good to get away from the standards. Thanks!
I had never made biscotti before so I was a little nervous but I shouldn't have been. They turned out great. I made them for Christmas gifts for my co-workers so I made multiple batches and then drizzled a third of them with white chocolate, a third with dark chocolate and left the other third plain. What I really liked about these was that they were not rock hard like some store-bought biscotti I've had. I don't know if that is how they should be but I prefer them that way. My co-workers liked them too. If I was ever going to make biscotti again then I would use this recipe.
i love making these cookies, which is good because ever since the first time i made them ive been getting requests for them from everyone i know! my tips: i dont use the almond extract, nor do i add any salt, instead i use salted pistachios
For a healthier alternative, I substituted xylitol (sugar alternative) for the sugar and spelt flour for the all-purpose flour. Less calories, but same great taste!
This recipe is not a traditional biscotti. It is softer and more cookie like. People who "do not like" biscotti seem to like this. You do not have to "dunk" this to eat it. I have also found that this is fairly dental work friendly, for a biscotti. I have made many iterations of this with different fruit, nuts or extracts and it seems to be very flexible. It is VERY easy, but wetting your hands to handle the dough is the ONLY way to go. It does tend to spread while cooking, so keep the logs only 2-3 inches wide. I am now required to make this every year at Christmas time!
I have made 3 batches of these already. The only thing i did was vary the recipe by adding a little more almond extract and and used cherry flavored craisins!! Also made it w/o nuts and craisins to make home made teether biscuits for my little one!!!
Pretty good. My first attempt at biscotti, will be using this recipe again, easy to do...and decent results. Thank you for sharing!
I have never made biscotti but enjoy eating it. Very easy recipe. I used dried cherries and pistachios. I cut cherries in 1/2 because of size. Used 1c. pistachios because my fingers were sore. When I looked at the log on the wax paper I was thinking there is no way that is going to turn out right. But I was amazed that it did. Not only is it soooooo much better than store bought, it is quite attractive. I would think that you could make this into a drop cookie too. I was thinking adding raisins instead of other fruit and omitting almond flavor and add cinnamon to make a cinn raisin biscotti. That might be the next time. Delicious !!!
Not my favorite. Not sweet enough for me and I didn't care for the dried cranberries.
Excellent! Added a few more cranberries and pistachios because they are just so delicious. Came out great!
These have become a christmas favourite! Use a super sharp serrated knife to cut these or they will crumble!
