Great Recipe! My Italian father loves these treats after dinner. He can't have nuts so I omitted those and added 1/4 cup chopped, candied ginger for a little extra kick. I have to make extra now so he can take some home.
Wonderful biscott, made just two changes I used two whole eggs instead of 1 egg and two egg whites and added about 1/2 t. of salt. Thanks again for the wonderful recipe.
What a delicious biscotti! I was already missing the tastes of Christmas, so I thought I would make a batch of these. I just loved them. I used dried cranberries and macadamia nuts, and it turned out wonderful. Thank you Barb!
I made these for an Election Day bake sale at my son's school, and the PTG president asked me for the recipe! I omitted the dried currants and pecans because I didn't have any on hand, and I drizzled the biscotti with white chocolate. Delicious dunked in coffee!
Yum, This turned out a but sticky for me when rolling out, used a little extra flour. Turned out beautifully will make again.
These were great! I made them for my diabetic grandmother who is currently going through cancer treatments and she loves them. It's one of the only things she likes eating right now. I used dried cranberries instead of currants. They look and taste just like real biscotti. I'm making another batch today using raisins this time. Thanks for the recipe!
This was my first time making biscotti and the directions were really simple and easy to follow. I made these with chopped walnuts and craisins. Delicious!
Strong molasses and gingerbread flavor. My husband liked them more than me. I must prefer "gingerbread light" because the flavor was too pungent for me. If I make again, I might add less molasses.
I suspect I made them too thick so they didn't dry perfectly....however, my family ate them up and asked for more! Thanks for the recipe. We will be making these frequently.