I made this with a stand mixer, so I had no problem kneading the dough into submission. I used wet hands to form the logs and that makes a huge difference. I did not eyeball any ingredients, and my extra care was reflected in the taste - a biscotti lightly kissed by cinnamon, not overpowered by it.
I have made these a number of times, and they always come out perfectly. They are simple to put together and taste delicious. I love to dunk them in my morning coffee or some hot chocolate. I'm actually making these for Christmas gifts. I made two other varieties of biscotti (the recipes are on zaar), but these ones are by far the best! Thank you so much for sharing the recipe for all of us!
Just tried these out, and they came out great! I only made half of the recipe, and kept everything the same except that I used a sugar substitute and added some cinnamon to the dough. I will definitely make them again!
This is just wonderful. I've never made biscotti, and never really liked it, but when I came across this recipe I just had to try it since snickerdoodles are one of my favorite cookies. The only ingredient I added was one tsp cream of tartar because I like my snickerdoodles with this ingredient, otherwise I followed the directions exactly. I will have to make this again!!
This is one of my favorite biscotti recipes
This is an excellent biscotti. It seems very sweet to me, and I think the next time I will use 3/4 cup sugar and if that still seems so sweet then the time after that will try with half a cup. Like some other reviewers, I added cinnamon to the dough, about a teaspoon. No problem kneading that dough into submission! The first 30 minutes baking at 350 degrees was without incident. However, the first pan of the slices at 325, the second round of baking after turning the slices burned after about 4 minutes. The second pan of them I turned the temp down to 300 and watched them rather closely. Ten minutes, turn, 9 minutes and done. It could just be that my oven runs hot but others might want to keep a close eye on them once the slices are turned. I will definitely make these again and since I lost half my recipe to burning them next time it will probably be soon! Thanks for such a nice, tasty, nut-free biscotti recipe!
My husband and son liked these but I thought they were missing something...I don't know what but not much flavor.
I LOVE making biscotti. Hate the store kind. This recipe was soooo good and I LOVED that there isn't any butter! Everyone that has tried them love them! THANKS TinTN!
I don't know why but I was terrified to make biscotti! However, this was a very easy recipe with simple directions. I had a bunch of slivered almonds to use up so I added those to the dough and also used almond extract instead of vanilla. I really like how the top with the egg white and sugar/cinnamon gets nice and glazed. The family I made these for devoured the whole batch and I can't wait to make more biscotti. T hanks!
Okay I like this as a "light" version of biscotti, but when making it I had to do the following... 1.) eyeball veg. oil to moisten to the point of barely sticking together (to say the dough is dry is an understatement 2.) add additional cinnamon (eyeballed and still needed more) to the dough prior to forming into biscotti logs. Even with those alterations, I still found it to be a "3".