The recipe it's great! I added 1/2 cup of cranberries.
I've made this one a few times and it is GREAT! I love that it is whole wheat. Once I added dark chocolate and almonds- sinfully good. The dough is hard to form because of no butter, but I do add olive oil to mine each time. Tastes great! Today, I am baking them up as lemon cranberry biscotti. We'll see how it goes!
These were pretty good. I would definitely cook them longer so they are harder, they were a little soft for biscotti. And I had to add about a tablespoon of water because the dough was super crumbly and that was the only way I could get it to stick together. But all in all pretty good.
I used about 1/2 splenda, 1/2 natural sugar with 2/3 cup of egg whites. They turned out great, thanks!
I would have never thought that whole wheat biscotti could be so good. I initially replaced 1/2 cup of flour with 1/2 cup of ground almonds but I found myself adding in an extra 1/3 cup of flour while kneading. I also kneaded in 1/4 cup sliced almonds. I found the dough to be much more moist and sticky than most other biscotti recipes but that could be a result of using three extra large eggs. These will make an excellent accompaniment to my cup of hot chocolate tonight.
I added whole almonds -- they turned out great! Thanks
Sorry...I forgot to mention on my previous review that the texure of the finished biscotti is really nice too. Some I've tried are either too hard, or too chewy....this is PERFECT!
The dough was quite dry while I was forming the loafs, and I had a hard time keeping it together. But I got them worked out in the end. The biscotti were quite good.