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Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!

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s'kat January 27, 2003

These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!

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Iron Bloomers March 09, 2003

Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!

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Dans La Lune September 16, 2009

these biscottis i think are the best ones that i have ever made. not to over powering on almond flaver. they were perfect. my mother said that they were pretty hard but when she dipped them in coffee, they just melt in your mouth. i also dipped them in chocolate to give them a little extra something. they were great. thanks!

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crystal worsley December 05, 2003

When I make these, I make sure my eggs are at room temperature. They mix better that way. Also, I spray Pam or something like it on my parchment paper. That enables the dough not to stick and you can manipulate the dough with the parchment paper into a perfect shape. The dough will stay where you place it with even sides. Excellent with white chocolate drizzled on the sides.

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Lutie November 16, 2011

These are real crowd pleasers and easy to make. The amaretto or almond extract gives these an edge over other almond biscotti I've made. I still bake first at 350 (25 mi.) and then at 275 (30-40 mi.) after cutting. Delicious but a little on the sweet side.

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TommyGato July 26, 2003

PERFECT!!!!!!! This was my second attempt at making biscotti but my first with this recipe. These came out perfect! Just exactly what I wanted. Very hard and perfect for dunking. If someone wanted a softer texture then they should skip the second baking. I didn't rebake my ends-we just ate them and they were perfectly edible without dunking. I ended up with only 1 log but I used the second baking sheet to put my sliced biscotti on for the second baking. I didn't have any parchment paper so I use foil. It peeled off the foil just fine. I toasted and sliced my whole almonds but I think next time I will buy presliced almonds. It was a pain! LOL I used Amaretto and doubled the vanilla (I don't have Anise). LOVE these!!!! I know I will be making these a LOT! Both my DDs also love to dunk biscotti in their tea. I am so happy these turned out so well! Now I am no longer afraid to make biscotti since I now know how to make them from your wonderful directions. Thanks!! :D

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*Z* October 12, 2011

GREAT RECIPE! One suggestion - it's easier to form the loaf with wet hands. That said, this is my go-to biscotti recipe. Thanks so much for posting!

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Montana Ma December 24, 2013

These are fantastic. I have doubled the recipe with success, too. I added dried cherries, anisette liqueur, crushed anise seed, almond extract, anise extract, and toasted almonds. The recipe is simple and yields a hard, bitey, crunchy and incredibly delicious REAL biscotti. Perfection.

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CobraLimes November 14, 2011

Will be making this. I think that I will take the nuts out and make some for my son (20 months old). He kept begging me for a bite :)

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Smilyn November 28, 2005
Almond Biscotti