By P4 on January 21, 2003
Photo by L00k
Photo by L00k
"After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich."
Serving Size: 1 (757 g)
Servings Per Recipe: 1
"Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks! "
"These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!"
"Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!"
"When I make these, I make sure my eggs are at room temperature. They mix better that way. Also, I spray Pam or something like it on my parchment paper. That enables the dough not to stick and you can manipulate the dough with the parchment paper into a perfect shape. The dough will stay where you place it with even sides. Excellent with white chocolate drizzled on the sides."
"these biscottis i think are the best ones that i have ever made. not to over powering on almond flaver. they were perfect. my mother said that they were pretty hard but when she dipped them in coffee, they just melt in your mouth. i also dipped them in chocolate to give them a little extra something. they were great. thanks! "
"These are real crowd pleasers and easy to make. The amaretto or almond extract gives these an edge over other almond biscotti I've made. I still bake first at 350 (25 mi.) and then at 275 (30-40 mi.) after cutting. Delicious but a little on the sweet side."
"PERFECT!!!!!!! This was my second attempt at making biscotti but my first with this recipe. These came out perfect! Just exactly what I wanted. Very hard and perfect for dunking. If someone wanted a softer texture then they should skip the second baking. I didn't rebake my ends-we just ate them and they were perfectly edible without dunking. I ended up with only 1 log but I used the second baking sheet to put my sliced biscotti on for the second baking. I didn't have any parchment paper so I use foil. It peeled off the foil just fine. I toasted and sliced my whole almonds but I think next time I will buy presliced almonds. It was a pain! LOL I used Amaretto and doubled the vanilla (I don't have Anise). LOVE these!!!! I know I will be making these a LOT! Both my DDs also love to dunk biscotti in their tea. I am so happy these turned out so well! Now I am no longer afraid to make biscotti since I now know how to make them from your wonderful directions. Thanks!! :D"
"GREAT RECIPE! One suggestion - it's easier to form the loaf with wet hands. That said, this is my go-to biscotti recipe. Thanks so much for posting!"
"These are fantastic. I have doubled the recipe with success, too. I added dried cherries, anisette liqueur, crushed anise seed, almond extract, anise extract, and toasted almonds. The recipe is simple and yields a hard, bitey, crunchy and incredibly delicious REAL biscotti. Perfection."
"Will be making this. I think that I will take the nuts out and make some for my son (20 months old). He kept begging me for a bite :)"
"I looked for my first biscotti recipe with lots of stars and reviews...was not disappointed. These were easy and delicious. No more spending big bucks for gourmet biscotti now that I can easily make my own. Thanks for a great beginning experience. "
"Oh my goodness, these are simply magnificent! Don't bother looking any further, these biscotti are a gift from heaven! I made these without the rum/amaretto, because I don't like them .. Thank you PetiteFour for a wonderful recipe!!"
"an excellent biscotti. I used toasted unskinned almonds, cut in thirds (we like big chunks of almond!). I used anise as I had no amaretto on hand, and I must say, I do like the licorice-y taste. Thanks."
"I felt this recipe was just okay--and a little on the dry side compared to other Biscotti recipes I've tried."
"This is the third recipe I've tried for biscotti. Aside from trying different add ins, I think this will be the last one I try. I used white whole wheat flour and I decreased the sugar to 2/3 cups and they were still sweet enough for us. Next time, I will decrease the sugar even more and dip the biscotti in melted chocolate. Thank you for the great recipe!"
"The best biscotti I have ever made! I have made this about 4 times. Love it."
"I've been using this recipe since 2008 and I wasn't even a good baker back then. It's a great recipe! To make smaller biscotti, I make two 4x7 loaves. Sometimes I swap the almonds for butterscotch chips or caramel balls. These are GREAT gifts for Christmas. Personally, I don't prefer to use the anise. Also, instead of using my hands, I use a metal spoon to mix and shape things. I also use a rubber spatula to help shape it."
"So easy to make- first time making biscotti and no problems, very easy instructions and a lovely flavour! I added 1tbs kirsch and 1tbs rum, vanilla essence and 2tsp cinnamon and they're delicious. Other recipes called for equal parts sugar and flour and I think this may have been too sweet. I'm going to use this as a base and try other flavours now."
"I followed this recipe exactly- and though the flavor and texture is perfect, the biscotti is REALLY hard- like- break a tooth hard! I'm wondering if the author missed Butter or oil or something in the ingredients? I was surprised when it didn't have it. I might try this again with the addition of 1/4 c butter or something, to try to get the biscotti a bit less petrified, cause in my opinion, it is waaaay to hard as is..."
"Excellent! My husband loves biscotti and it has taken me several years to get around to making some myself. This was an easy, straightforward recipe. I am very pleased with the results. Thank you for sharing."