*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 reviewed this recipe awhile ago (I loved it then and still do!)and wanted to post that after making it many times I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly make sure that you cream the butter and the sugar together very well and then mix in the eggs and vanilla. Mix the flour baking soda salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar butter and eggs don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours this really is a great recipe! I have recently tried a new twist. I keep the recipe the same but don't add the cinnamon. I substitute about 1-1/2 cups dried cranberries (crasins) and about 1/2 a bag of white chocolate chips! They are the new favorite!
I'm from an Italian family so we know our biscotti! I love cinnamon so I thought these biscotti were delicious. However, I followed this recipe exactly as written & the dough is way too crumbly. I added 1 more whole egg to bind it all together & the consistency was perfect. You can also add some chopped hazelnuts for a little bit of crunch.
I thought this was great. I made it twice and the second time I made it for my diabetic grandpa and this is so far the first biscotti recipe that has worked with a sugar substitute. My grandpa and I are both very thankful for this recipe!
This is a fantastic recipe that turns out every time! A mocha just isn't a mocha without a little biscotti to accompany it. I don't bother with 1 egg yolk i just use two whole eggs. Also sometimes I like to drizzle the toasted slices with some melted chocolate right when they come out of the oven. This is a winner!
This was my first time making biscotti. I altered the recipe a bit using half vanilla and half almond extract. The dough shaped up nicely and was easy to slice out of the oven before toasting. The taste is a tiny bit bland next time I will add orange or lemon zest and perhaps some almonds. I will be making this biscotti again!
This was very easy and inexpensive to make. I followed the directions exactly and took this to a cookie exchange. I heard nothing but good comments! I even heard a guy there say "I'm getting this recipe so my wife can make these for me!" My 10 year old son wants to eat the dough while I make them. His comment: "This dough is heaven!" I drizzled the biscotti with melted white almond bark. They were so pretty!
I brought these to a potluck dinner party and came home with an empty platter! These are fantastic! I am not a big fan of the "teething biscuit" hardness of many biscotti, so I undercooked by a couple minutes and got a wonderfully crispy (but not rock-hard) biscotti. I will definitely be making these again. Thank you for the great recipe!
Very good flavor. Just sweet enough. My dough was really dry so I added an extra egg white. With the extra moisture it was just fine. Someone else mentioned baking them for only 5 minutes the first time because they crumbled when cutting after 15 minutes. I would agree and will try baking them 5-10 minutes next time.