'I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!' notes Mrs. H. Michaelson of St. Charles, Illinois.
This recipe was AWESOME! Very simple to make! This was my first shot at making biscotti now I'm addicted! Much cheaper and more fun than buying them! The only thing I changed was I used Almond extract...awesome flavor! Oh yeah and to have a little fun I melted choc. chips over a double burner and dipped one side in it and added crused almonds and mini choc. chips to make them look "Gourmet"!! Thanks so much for the recipe! I will use it over and over!!
Read MoreI was going to give this a horrible rating because the "dough" was practically batter. I added a little more flour and hoped for the best, but they didn't hold shape. I was able to salvage them and the taste is pretty great, if a little lighter than biscotti should be. I added a little almond extract and dipped the bottoms of the finished product in dark chocolate. They will do. True almond biscotti shouldn't have butter, I have now learned.
Read More This recipe was AWESOME! Very simple to make! This was my first shot at making biscotti now I'm addicted! Much cheaper and more fun than buying them! The only thing I changed was I used Almond extract...awesome flavor! Oh yeah and to have a little fun I melted choc. chips over a double burner and dipped one side in it and added crused almonds and mini choc. chips to make them look "Gourmet"!! Thanks so much for the recipe! I will use it over and over!!
Very good recipe! Note that the dough is a lot wetter/stickier than I thought it would be. It is more batter like than dough like so keep that in mind when you are shaping your logs. I found it easiest to shape by spreading with my spatula first and then patting into shape with buttery fingers.
I like to toast the almonds first,it brings out the flavor of the almonds.I also sometimes use orange zest in the cookies.
I did read the reviews so I was prepared for the dough to be sticky, but that was an understatement. I bake a lot and my first thought was this would spread once it warmed up in the oven being a thin cookie. So I decided to seperate ut into two bowls. The one I left alone. The other I added about 1/2 cup of extra flour. the results: The original recipe batter was hard to work with and did spread a little while baking, But it also had a nice shape and the taste was amazing when finished. Just enough crunch. The second bowl with the added flour did hold it's shape better and was a bit easier to work with but was tougher and crunchier with less flavor.
I had to use about a cup of extra flour for the dough to become more of a dough and less of a cake batter :-) But other than that, they turned out great! I used a coffee bean grinder to crush up the almonds, then I crushed up some white chocolate chips in there, and added some extra cinnamon. They came out wonderful! A side note : Before you place the loaves on the pan, spray with cooking spray! The milk got under the bread as I was brushing it, and the sugar caused it to bake to the foil :-0!
These are superb!! This recipe is easy to prepare and makes a wonderful gift. I gave it to all my family and friends this year and they all loved it. The only change I made in the recipe was to add an extra 1/4 cup of flour. The batter was slightly runny for me and it helped it keep its shape. I also had to add 5 to 7 minutes more for the first baking. I also baked it longer for the second baking.
Made these for Christmas and everyone loved them. I was worried that they might be hard to make but they were anything BUT! They came out just like the kind you can buy at a latte stand. I even half dipped some of them in chocolate and white chocolate and they were SO wonderful dipped in coffee! If you've never made them then try this recipe.
This is an awesome Biscotti... It reminds me of when I was a little girl sitting with my Grandfather.... An italian man that loved his Biscotti and Wine.... My husband actually made this Biscotti and although he isnt Italian he enjoyed making it and tasting Biscotti for the first time... Thank you for an awesome Treat and Memory
Delicious.....first time trying this recipe, a little sticky but worked as explained. They are wonderful. I doubled my batch and half of them I dipped the flat bottoms in milk chocolate....I'm already telling my friends to try your recipe.
This was so easy and very good. Not quite as flavorful as I was expecting but I quite enjoyed it. Drizzled melted chocolate on top. I will make it again.
Thank you for this recipe. I'll admit, I did not follow it to a "T", but give it five stars because it's the highest recommendation I can give and I feel the recipe deserves it. I read another almond biscotti recipe (from another site), and that one called for 3 eggs, but no butter (no fat at all). Personally, I like the taste of biscotti with butter, so I decided to use 1/2 C butter and reduced the eggs to 2 rather than 3 (other recipe called for 3 eggs also w/ same amount of flour) so the loaves wouldn't spread so much when baking. I was going for a really "almond" taste, so I used almond extract and toasted 1 C of almonds. The results were exactly as I had hoped - YUMMY!!! A tip - when I get ready to toast the biscotti, I place the slices on a cooling rack on top of a cookie sheet. Then there's no need to turn them, and toasting only takes half the time.
This recipe was SOOOOO unbelievably simple! I don't eat biscotti, but I made this for my mom for Mother's Day. The only substitute I made was almond extract for vanilla. I dipped them in chocolate after they baked as well. My mom said they were delicious!
Pretty simple; pretty quick; pretty darned awesome!! Thanks Mrs. M of St.Charles, IL.
This was the second biscotti recipe that I made and the batter for the first was firmer so I was a little uneasy about how this one would turn out. No need to worry - this is awesome biscotti. I used almond extract and increased the almonds to more than a cup. I also did not brush with milk and sugar. On about half (after they were totally cooled) I dipped one end in melted chocolate and then sprinkled with crushed almonds - will definatley make again
Very delicious! I used anise extract for the flavoring. Filled my house with a delicious scent. Only word of advice I would give to fellow bakers that was not included in the recipe was the make sure that the loafs you make aren't too thick so that you don't have gooey spots in the cookies.
I am only giving this b/c I had to modify it some. I added a 1/4 cup more of flour as others suggested and taosted my almonds and put 1 tsp almond extract and 1 tsp vanilla. With these modifications they were delicious. I dipped them in dark chocolate. I will be making this recipe all the time.
I just made these for the first time. They came out perfect. I used wax paper to help shape the logs. And the batter was not that bad. Did not have to add more flour. I followed the instructions exactly. Next time i am going to try chocolate !
Simple and delicious! I made the recipe with a little less sugar, and closer to 3 C. of flour. I used almond extract (same amount) and just mixed in the almonds to the dough- no milk needed. They were really good, especially after I drizzled with milk chocolate!
This is not my first biscotti recipe, the dough is more like cookie - then like other boscotti doughs - I added more flour and still had to coat my hands throughly to work with it. And had to cook for about 30 minutes in order to get it to dry out enough. The taste was good - I added cinnamon. Everyone who ate it loved it.
This was my first attempt at biscotti and although everyone liked them I felt they needed more flavor. I did vanilla extract and a splash of almond extract and I think next time I will try the anise. I am thinking lemon and almond together would be really good. Nice and easy to make :)
It was lovely! I was upset to find that I didn't have any almonds on me, so substituted 1/2 teaspoon almost extract, and my boyfriend still raved and asks me to make it again. Thanks!
super yummy & easy recipe- the batter is runny- i baked it on parchment and made troughs out of the parchment so the cookie couldn't spread out too much. dont add more flour, it make the texture more dense (not as good). either refrigerate the dough before cooking or use parchment or aluminum foil to keep the logs in shape
I had never made biscotti before and was looking for a recipe that I thought would be good for me to try. This was it! I followed the directions exactly...I did add 1/2 c. flour more because of other comments...step by step. It does take some time but in the end they were just what I had hoped for. I decided to add some melted choc. drizzled over the top and not only does that add flavor, it is very attractive. Both white and milk choc. work great!
First time baking Biscotti, and didn't know that it could be done! I did it, and followed exactly as prescribed. It turned out just as if I went to the Italian bakery! The only addition I did was add some crushed pistacchio nuts, and it was a hit with my husband who absolutely looooves all cookies! RAVE RAVE!!! :)
Excellent recipe. Always wanted to make biscotti from scratch. Added 1/4-1/2 cup extra flour, a 1 1/2 tst, almond extract and an additional 1/2 tsp of vanilla extract. Cooked a bit longer than 10 min on each side at the end. Fabulous,everyone in the house loved it.
Ok, these are GREAT! So easy and they taste just like my Nonnies! I have made these 3 times already in one WEEK! I've been giving them away as gifts at work, etc. You can wrap them up in pretty packaging, too! Honestly the first biscotti recipe that I've actually loved! THANK YOU!
Because of all the good reviews I chose this recipe as my first-time biscotti attempt. The only change I made was to flavor the batter with 1/2 tsp almond extract and 1/2 tsp vanilla. I didn't have any almonds to add so those were left out. DEFINITELY make two batches because we were eating them right away.
These dissapeared instantly! I'm making more today!!! NOTE: This is now my 5th time making these, I doubled the amount of almonds, plus, added 1tsp of almond extract to the recipe, still Fantastic!!!
I absolutely loved the taste of the biscotti. I shared it with my neighbor and she thought I bought them from the store. I added melted chocolate on the top. I give it 4 stars though as it was messy to make and the dough was not easy to manage and after it was baked, some broke off. But the taste was amazing.
I made these for Christmas presents and I got raves about them. One person said they were the best they've ever had.
I was not sure of this recipe when I made the dough as it was REALLY wet and I actually wondered if I'd missed an ingredient. However, I plugged along and follwed the recipe to a "T" and I"m glad I did. While the dough did spread alot more then other biscotti recipes I've used, it did produce a great cookie! I baked it 10 minutes longer the first time and when I cut it into slices and baked the second time, I baked them 5 minutes longer on each side. I dipped them in chocolate on one side and sprinkled with sliced almonds and they turned out great!!!! I will certainly make this recipe again....
This was my first attempt at biscotti. It was so easy! In my opinion they are way better than any biscotti that you can buy at Starbucks. It's an easy recipe and simple to add in cranberries or dip in chocolate, too. They soak up your hot coffee very well. They look professional, also!
Yum! I love biscotti and decided to try this recipe. I had some dried tart cherries so I added about 1/2 cup. These were fantastic. I'm going to make them with dried blueberries next time. Thanks for sharing!
I was going to give this a horrible rating because the "dough" was practically batter. I added a little more flour and hoped for the best, but they didn't hold shape. I was able to salvage them and the taste is pretty great, if a little lighter than biscotti should be. I added a little almond extract and dipped the bottoms of the finished product in dark chocolate. They will do. True almond biscotti shouldn't have butter, I have now learned.
This is an excellent recipe! It's authentic, easy to follow, and my biscotti came out so good! I did not alter the recipe at all. Perhaps another time I'll experiment.
OK these are awesome. I made two changes...I tripled the almonds and added 1/4 t almond extract to 1 t vanilla. They are quite delicate during the baking process...but are the best biscotti I think I've ever had when they are properly dried out. I drizzled a small amount of semisweet chocolate on the cookies after they were completely cool. You wont regret making these but they require a light touch during cutting.
EXCELLANT - used half almond & half vanilla extract - very light and delicate - Liked the milk & sugar glaze
These were a hit. One thing I will note for the next time I make these is to use a serrated knife to cut them. Also I am going to try using almond flavor instead of vanilla.
This came out amazing! I added a bit more flour like a few people had suggested (1/4 cup). I am very happy with this recipe. I added a dark chocolate drizzle. I'll be making this again and again.
I've made this twice now, and have determined that I need to increase the flour (2nd batch I increased to 2-1/2 c. flour, 3rd batch I'll increase to 2-3/4 c.), and to increase the cooking time (1st batch 15 minutes, 2nd batch 17 minutes, 3rd batch will be 20 minutes). It was way to runny the 1st batch, and still a little (not much) on the 2nd batch, which is why I'm increasing the flour. I didn't cook either batch long enough and it was a bit dough-y in the middle, which is why I'm working towards 20 minutes for the next batch. Flavor is great. I also don't think 10 minutes per side is long enough. Maybe my oven is a bit off (??) All batches I added 1 cup of chopped dried cranberries and 1 cup of chopped almonds. 2nd batch also added zest from 1 orange. Great flavor on all.
Absolutely wonderful... I did follow some suggestions, added a touch more flour, ground up my Almonds, and ground up some Chocolate Chips, also used Almond extract instead of the other flavors... Turned out to our liking and I will be making these for Christmas Presents. I figured baked goods will work well this year!!! Hurray!!! Thanks so much for the recipe!!!
As stated, this is a versatile recipe with a strong and reliable base! I made one plain batch of this, and one in which I added white chocolate chunks, chopped pistachios and chopped dried apricots. That was a great combination for this biscotti. Will make again.
This is fabulous! Like others, I used almond extract instead of the vanilla/anise. They taste amazing and look pretty too. :) Thanks!
Excellent recipe! All of my friends can't wait for me to make more, my husband LOVES them and they are amazing with or without coffee. I followed the recipe to a T and the Biscotti came out perfect. Thank You!!
we really liked these. i followed the recipe as written. we've been making hot chocolate every day... the nice thing is you don't really have to worry about them getting stale quickly like other cookies! i think these might be a nice addition to my christmas gifts with some hot chocolate mix!
This recipe is excellent! I used 1 tsp anise extract, 1 tsp almond extract, and 2 tsp vanilla extract. The taste was perfect. I also used an extra cup of flour so the dough wasn't as sticky. Everyone loved this biscotti. It wasn't too hard either which was great. You can eat this with or without dunking in coffee. Excellent :) Thank you!
A dear friend of mine gave me this exact recipe and we both seemed to misplace the recipe when we get the "feel" to bake these. I just baked the biscotti and of course they came out wonderfully! One thing different that I did is when you cut the bread to shape the biscotti, and baked for 10 min (@ 300 F), then flip and bake the other side. I turn off the oven after 10 min and then leave them in there until they are absolutely cooled off. They come out more crunchy and drier for coffee! I also add dried fruits when I get the hankerin' - This is a fail proof recipe and I highly recommend it!
This was my first attempt at biscotti and although the overall outcome was tasty it had way too much of a butter flavor. To actually make it a "dough" I had to add at least another 1.5 cups of flour. Also, the first baking time should be increased to at least 25-30 minutes. I'd also say that the additional 1/4 cup of sugar for a topping is excessive. I only used about 2 tsp and it was plenty.
I made this recipe yesterday. First time I ever ate biscotti. This stuff is wonderful!! Had it with coffee for breakfast this morning. How could I have lived without it for all these years. Making more today to take to Texas for Christmas. The kids will love it. Not too sweet which is a problem with most recipes that I run across for the holidays. Thanks so much for sharing. I did follow the recipe to a "T". With the exception of !/2 vanilla and 1/2 almond flavoring and a few more almonds. It was so easy to make. Had read the reviews befpre making and chilled the dough before forming. It worked great.!!!
I love this recipe. I had never made biscotti before and I found this recipe very easy to follow. Even better was the fact that when I took them to work everyone was raving about them.
This recipe is far too wet; first batch just melted in oven, flatter than a pancake; I then added more flour, and held shape a little better. Too much fussing around; also 2nd baking was not 10 or 15 min, was more like 45 min. Not worth the effort
These were easy and delicious! I used almond extract instead of vanilla, and chopped pistachios instead of almonds because that's all I had.
Mine was VERY sticky and spread a lot more than I was expecting but they turned out fine.
Great flavor. I used a little Anis seed. I also toasted the almonds. It didn't look like much so I made 1 loaf and this was a mistake. It grew and then didn't cook through. I saved them by cutting it after the first baking. They aren't as pretty as they would have been though so I am leaving a note to myself so I don't make that mistake again. This is a keeper. Even my kids love them.
Wonderful recipe, and super easy! I have made two batches this month, as my family and co-workers keep asking for more, thank you!!!
This was my first try making biscotti and I must say, this is a wonderful and simple recipe!!! It is so tasty! I added some coarsly chopped semi-sweet chocolate. I didn't measure the chocolate, I used what I had left over from some other baking. I think it was a wonderful addition to this recipe. I do recommend using slightly wet hands when shaping the dough as it is a very sticky dough. Enjoy:)
I've made these for my family and they can never get enough. I have requests after requests,,,my husband boast about them. I wish I could take the credit for these delicious biscotti's. Magnificent!!!!! Every morning with my tea:)
This recipe turned out great.Made it for Christmas, and already have requests for more.I dipped some of the biscotti in chocolate. People liked those the best. I did substitute olive oil for the butter, and added a few drops of almond oil. For those having problems with the stickiness of the dough it is supposed to be that way, and rinsing your hands with cold water allows you to work with the dough much easier. I also used parchment paper, not foil.
This recipe was a great one! I've never made biscotti, and was expecting more of a dough than a cookie batter. Next time I'll remember to use two separate cookie sheets as my two dough 'logs' ran together once in the oven. But, these didn't last very long and I alreayd have people wanting more! I toasted my almonds and next time I think I shall use Almond Extract instead of Vanilla. I also melted some Dove chocolate and dipped them in that. MMMM! Thanks!
Very good taste, but the dough was too thin, I'll need to add more flour next time. I also added 1 t of almond ext and 1/2 t of vanilla.
Batter very wet. Added 2 large T to mixture. Still too wet. I had to litteraly spoon it out on the baking sheet. Not much flavor. Will try other recipes or just play w/this one to give flavor...maybe more nuts, the anise option like the recipe says or more vanilla. This was my first time for biscotti, but bake frequently. I was disappointed in flavor & spreading of batter, will probably drizzle w/chocolate to give fancier look/taste for holiday. ps. my husband thought they were wonderful!
I added 2 tablespoons of anise seed and found it made this recipe even better. I would add more almonds though.
I just made these a few minutes ago. My family loved them! the batter is wetter than i expected but it does not affect the outcome. great recipe!
I had to add more flour for this recipe so it had the right consistency and I didn't brush it with milk (instead I brushed it with crisco vegetable shortening) and sprinkled brown sugar instead of white sugar. Also, I added orange zest ad vanilla extract and anise so the taste (and smell) of the egg is hidden. Other than that, it was a great recipe and it was my first time making biscotti.
This is a recipe I'm keeping on hand forever! The only change I made to this recipe was almost doubling the almond (we love nuts). It was amazing, and much easier than I thought it would be. The dough was super sticky, and I didn't want to add flour having never made this before. My sweetheart helped me with the sticky mess. Everything else was smooth sailing. I plan on making these again soon for a gathering.
This recipe was sooooooo easy and delicious!! dough was a little loose, i will def. use more flour next time. we added pistachios with the almonds and it was great!!
I love this recipe. It is very easy and tastes great. I make a batch once a week. I have played around a bit with the sugar and flour amounts. I like to use about 1/4 cup extra flour and a little less sugar on top. I use anise. Love the flavor. I also like a little more nuts. I think I will stick with this basic recipe and just change it around, see what I come up with.
Perfect recipe....labor intensive but well worth the time spent.....just remember to SET YOUR TIMER!!! I've added chocolate drizzle by melting semi-sweet chocolate chips over a double boiler and I added slivered almonds to the top prior to brushing with milk...rave reviews...I'm making 2 more batches and this time 1 tea of vanilla extract and 1 tea almond extract for a more almondy flave!
I absolutely love this recipe! Simple, straightforward, and always a favorite with my family.
This is a great recipe if you're a newbie at making biscotti. I tried another recipe in the past but couldnt get the cookies crunchy enough. I did add an extra 1/2 cup of flour to make the dough thicker and easier to spread. Warning: This recipes makes a lot of biscotti, actually a massive amount. Now I have a million biscotti and only two people to eat them all:) This recipe is so good.. amazing with almond and vanilla extract together. I did a teaspoon of each to have a strong flavor.
After reading the previous reviews, I followed the recipe very closely. I used my food processor to make the dough/batter and I forgot the milk wash and extra sugar. They were wonderful! This is my new goto biscotti recipe, even my 11 yo daughter likes them.
My favorite recipe of all that I have tried. I get requests for whole batches from friends and family for these!
Great recipe but did not make the quantity that it stated. Used almond extract in place of vanilla and added 1/4 cup add'l flour. Sprayed Pam on my hands before shaping dough and it helped tremedously. Baked first time 25 minutes. My family loves it and I plan on making more for christmas gifts.
The taste is awesome, dough is too wet, not firm enough, feel free to add more flour till its nice and firm yet soft and something you can pat without getting super sticky, now with ths recipe the top of the log cracks when cooked, so def. add flour!
A really good recipe. Like other reviewers I added a bit more flour about 1/4c and then replace almond extract for the vanilla.
The first time I made this recipe, the batter was too sticky and wet. Although the cookie tasted great, I figured that I may have done something wrong in the mixing process. I made it for a second time, but this time I hand mixed the dry ingredients instead of using my mixer and added an extra 1/4 cup of flour. It came out perfect!! I highly recommend this recipe with a slight adjustment. Thanks for posting!!
This is a really good recipe. I added dried cherries and the extra tanginess of the cherries made it perfect. I made it again and added dried cranberries, that was good too.
Good if you like your biscotti more cake-like. I prefer mine dense and didnt like how this turned out. Be prepared for the dough to spread and flatten. Flavor seemed ok, but not that great. I didnt change the ingred.
The batter was a great consistency. I misread the 2 teaspoons of milk as 2 tablespoons so I had a lot of trouble with moisture in the middle which caused the cookie to crumble when I cut it...but that is clearly a personal error. The only downside for me is that it was a little too sweet for my taste. I think I will take the other user's advice and toast the almonds a bit to bring out their flavor. I also used vanilla because I had it on hand but I love the idea of using anise. I will definitely try that next.
Everyone loves this recipe. My first try at biscotti and it was very easy to make.
I did not care for this recipe. The dough was like cake batter. I was very disappointed and will not make again.
I also rolled my dough in sugar before baking to add that little extra sweetness and sparkle on top.
I made these biscotti tonight and thought it was too wet to handle.....am going to try 2 eggs next time since the recipe is using a whole stick of butter.....will make again.
Followed the recipe as is and added dried cranberries. It is a fairly easy recipe and DELICIOUS!
This was a great basic recipe. I used 1 cup All Natural Whole Wheat flour and 1 cup all purpose flour to make it a little healthier. I had to add some extra flour because it was sticky. I added pure almond extract with a little dash of pure vanilla extract to add more of an almond flavor. I also used 1 cup of almond slivers instead of chopped, yum!
Perfect! I've tried many biscotti recipes and this one is the best. I was unsure of the batter because previous reviewers mentioned that it was runny, but I decided to make it according to the recipe. The batter was soft, but not unmanageable. I also added extra flavors such as orange zest, almond extract and some dried cranberries, cut into small pieces. It is wonderful and I'm anxious to give as Christmas gifts this year. Thank you!
The extra extracts were a great addition. I put in both almond and vanilla. Delicious!
Followed the recipe exactly, but the dough was incredibly wet so I added about another cup of flour. Poured it on the aluminum foil and didn't even try to shape it. I finished it off according to the directions and it came out looking like it should. I'm used to biscotti being very dry and this came out slightly chewy still. I might try increasing the final baking time by 5-10 minutes per side.
Needs a lot more flour! Thought it was too sticky, but wanted to follow the recipe. Will not make again.
I love this recipe! I used almond extract instead of vanilla and added extra almonds, lemon zest and a splash of wine to change it up a bit. They were such a hit I had to triple the recipe!
Wonderful recipe from a local cook... This dough was just perfect not crumbly or even sticky as some biscotti dough is, which made it very easy to deal with. I did use butter and almond extract, also did not brush with the milk, just topped with the extra sugar. Oh yes, how could I forget the extra chocolate chips I just had to add, I am a chocoholic and have to have my regular fix. Great recipe thank you for sharing.
