Biscotti

I didn’t change a thing ! This is my basic go to recipie for biscotti. Sometimes I add different flavors and add chocolate drizzle or a vanilla drizzle but this basic recipe is the absolute best !

I thought they were excellent ! I’ll be making them again.

It was easy to make and bake. I think that butter instead of oil is better and add more anise and vanilla I also added almonds. But when I cut them some edge’s broke

Excellent recipe. Made it multiple times turns out perfect every time. As stated by other’s shorten up on the baking time! I added 1 1/2 tbsp of almond extract, the flavour is more pronounced. 6 star+

This recipe is awful. Why people say it’s good is surprising. Is not even close to be sweet. Barely any flavor. I wasted a package of shelled Pistachios in them. Will never do it again.

Perfect base recipe. Followed exactly. The dough will be very soft and runny not able to be handled but is easily manipulated on the cookie sheet with a spatula. Add whatever extras you want before baking or after and these are a tasty treat. I do prefer almond extract.

I have made this recipe many different ways. I made it once with chopped cranberries and pecans with orange zest. I made it as it is written. I have sprinkled powdered sugar and drizzled chocolate. It’s all good. Great basic recipe from which to improvise.

I had to tweak it quite a lot. No salt in recipe dough was sticky and hard to work with.

I loved the recipe. I used vanilla extract for my first time making this and I like that I don’t have to use a lot of sugar. My family loves this. This time I’m using vanilla extract, almonds, orange zest, half white sugar and half brown sugar. I love the different variations.

The dough was very easy to handle and they tasted great!!!!

I made this with 1/2 tsp of vanilla and a 1/2 tsp of almond extract because I didn’t have any anise extract. This came out great in texture and taste! They didn’t last long at my house!

I’ve made this recipe a few times now and love it. Nice and crunchy you can eat then without dipping but they hold together nice when dunked into a steaming mug of hot chocolate or coffee. I use vanilla. Cut the sugar to 3/4c , 1/4c oil 1/4c butter, cinnamon…I love cinnamon and add 1tsp salt. It does taste better with some salt since the oil doesn’t have it and I always use unsalted butter. These are my go to cookie recipe now, since you can add anything you want such as dried fruit or chocolate chips to change them up. I use an icing sugar/cinnamon drizzle over them to dress them up.

I made this recipe as is and it received rave reviews from everyone in the house. Thank you for sharing this great recipe. I switched out the Anise Extract for Almond extract in my second batch and they were a hit as well. This is a very versatile recipe. It is my go to for coffee break treats.

Let me first say that this recipe has been my go-to biscotti recipe for years. Love it! But in an attempt to reduce processed sugar and flour, I made some changes. The result is now my favorite! I swapped out the oil with coconut oil. Also used 3/4cup brown sugar instead of 1cup white sugar. I substituted whole wheat flour for half the white flour. I used room temperature eggs. I used 1Tbsp liquid vanilla instead of anise oil. For added flavor, I used cardamom, ginger, clove, and cinnamon. Because I use cushioned baking sheets, I increased my baking times, in order to get a crisp, browned biscotti. It produced a lightly sweet cracker-like biscotti that has more body than the original version. I hope this helps those biscotti lovers who are looking to cut down on processed ingredients.

This recipe is way too dry and crumbly. I’ve made a few biscotti recipes and this one wouldn’t even hold up. Biscotti is meant to be dry and absorb coffee and tea but this was beyond dry. It just fell apart in my hands. I couldn’t even remove it from the pan without it shattering.

Great recipe, easy instructions and My family and friends absolutely say it’s the BEST Biscotti they have ever had. ( I replace Anise with Almond extract and add slivered almonds.) 5 stars!

I have made this recipe many, many times. I add golden raisins and sliced almonds – just like my Neapolitan mother made. I only use 3 cups of flour, which makes the dough easier to mix and handle. A minor tweak that isn’t necessary.

Do you mean 1 teaspoon of anise? I put in the tablespoon and I think that is too much since the taste is strong and my tongue tingles. Overall great recipe.

I make these again and again and again..Everyone loves these. Only difference i do is use 1Tbls each almond and vanilla..best home made biscotti..Thx for sharing!!!

Delicious! I doubled the amount of anise oil to 6 drops And pressed some sliced almonds into the top before baking.

So good and crunchy with a bit of softness! I added some cranberries and almond. Love it! Simple and yummy recipe!