Delicious, Biscotti's, Love the lemon flavor, with the hint of cardamon. Next time I am going to use more cranberries. The icing adds a nice touch to the biscotti. I served some to Our DS & DDIL after dinner this eve they really enjoyed them. Rita the recipe is a keeper, thank you.
Not one of my favorites which surprised me because I love lemon flavor anything usually. Thanks for sharing.
A wonderfully flavorful biscotti. I added an extra handful of cranberries, and next time I think that I will put even more in. They taste good with and without the glaze; it adds a kick, but it overpowers the cardamom, in my opinion. Also, I would definitely recomend throwing the dough into the fridge for a few hours so that it will stiffen up and be easier to handle - I did that and had no problem with mine.
I made this biscotti for a jewelry party and it went over really well. The lemon-cranberry combo is delicious!
This was my first time making biscotti - not that I haven't eaten my fair share. That being said, these have a very nice flavor. My dough needed a good amount more flour, as it was entirely too sticky to work with (on the order of another half cup). Also, for my preferences, the cranberries should either be upped or eliminated. Some of my biscotti had one or two cranberries, many had none. Very excited about my first batch of biscotti. Thank you!
This is some wonderful biscotti! The flavors are delicate and perfect, and they are just crunchy enough. Very satisfying, and great with coffee. Thank you!
Truly wonderful and virtually fat free! Very light and crunchy and the sweetnes is just right! I did not have lemon extract, so I doubled the lemon juice and rind, but I think it would be better to use the extract, as instructed, for the maximum lemon flavor. Hint of cardamom blended well with lemon and cranberries where cute in there, but not necessary, I thought. I wouldnÂ´t worry next time, if I donÂ´t have cranberries on hand, this would be great just as lemon and cardamom biscottis, as well.
Have made several previous attempts at making biscotti with no success until now. These were just delectable with a perfect crisp texture and just the right level of sweetness. I ran out of white flour and had to use 3/4 cup of whole whet. While that left mine a tiny bit more golden the taste was great. The cardamom gives these a lovely subtle flavor that complements the lemon and cranberry. I used 5 drops of yellow food coloring and next time might cut back to 3 drops so that the icing would better match the paleness of the cookie. My only regret is not doubling the batch, one to keep the other to take to the office as planned. Thanks Rita.
Nice and crunchy. I would add a touch of salt to the dry ingredients. My Italian family really liked them.