By spatchcock on March 13, 2006
Photo by KarenPM
Photo by KarenPM
"Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files."
Serving Size: 1 (871 g)
Servings Per Recipe: 1
"You need to try your recipe spatchcock - it is outstanding! Next time I make it I plan to blend a tangerine peel with the sugar rather than messing with zesting & will keep the 2 t fresh ground black pepper. My nuts were too big & interfered with smooth cuts so I may chop them down a bit more. Also will ALWAYS use the bit of pine nuts - made a wonderful little burst of flavor & texture. This is a real keeper recipe - making a second batch either tonight or tomorrow. Thank you spatchcock!"
"Absolutely delicious. Easy to make. I joined recipezaar just so I could write this review. I followed the recipe."
"These are fantastic. This recipe is very very good. Thank you also for your own notes. I did also use 1.5 tsp of black pepper and I'm so glad I did. I also cut down a tad on the sugar which worked perfect for us. The pine nuts add a very distinct flavour, and I wouldn't think of removing them. Thanks so much for a great recipe."
"This is soooo good. We have become totally addicted to these cookies. I make them several times a month. So easy to do and taste delicious. I leave out the zest and they taste just as good. Thank You for sharing."
"I've done it again, found yet another best biscotti recipe in the world! These where the best so far, according to DH as well. Light and crumbly but not too hard by texture and perfectly sweet and spicy by flavor. Do not fear, the black pepper is not too prominent, at all."