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Holiday Biscotti Recipe

Holiday Biscotti

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 11-20 of 47

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  • on January 01, 2012

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    I use dark chocolate and peacans, but it's still yummy, and so easy!

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  • on December 28, 2011

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    sooooo goood!!!! everyone loved it...lemony cranberry pistachio deliciousness

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  • on December 28, 2011

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    This was my first time doing biscotti and it was so easy and the result so DELICIOUS! .I used Roasted pepitas instead of Pistachios, like she said in the demo video, any nut works fine, pepitas have a more subtle flavor and a really good crunch.. and also I didn't have lemon so I used Orange zest..It worked so perfect, specially with the cranberries..I surely will do this again! and did I mention how good it smells! Love it love it love it!

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  • on December 25, 2011

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    i LOOOOVE this recipe! Whenever I make it, these biscotti's are the greatest hit and everyone always asks me to make them! I put almonds instead of the pistachios, which I find bitter, and I often skip the cranberries. Either way they're bomb!

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  • on December 23, 2011

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    I loved the flavor and texture of the dough and pistachios. This is the first batch I bake. I'll need to make some adjustments on future batches. The biscotti do easily crumble when cutting it. Some of the exposed cranberries browned a bit too much (making them bitter. The biscotti also browned more than I'd have liked. I may bake them at lower temp next time, and just a little bit longer (to prevent over browing them. What I do like about the recipe is the flexibility. I will make some almond biscotti with chocolate chips, and perhapds dip the edges in dark chocolate. I was hoping to use this first batch for Christmas gift baskets. Unfortunately, until the presentation turns out as good as the flavors, I'll have to bake a few more batches.

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  • on December 21, 2011

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    I've been cooking 50 years and these are my new favorite cookie. I just finished making a batch. You definitely need the sharp serrated knife for cutting. I think I will try drizzling the chocolate back and forth across the biscotti. Also think I will try the suggestion of making two logs next time as I think the cookies would be easier to handle. I may also try one reviewers idea of making these into drop cookies with the chocolate as icing. Thank you Giada, you have done it again. Perfect!

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  • on December 21, 2011

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    Love this recipe, but have a hard time cutting into biscotti. I used walnuts rather than pistachios. I think that maybe I should use less cranberries because that is what seems to break up the biscotti as I am cutting. I do use a serrated bread knife. Does anyone have a suggestion?

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  • on December 20, 2011

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    this was the best biscotti i ever tasted and it was so easy to make i love it

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  • on December 20, 2011

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    Wonderful! I would recommend checking your oven at 30 minutes as 40 minutes is definitely too long. First batch are darker than I would have liked. A bread knife is definitely a must when slicing and I use a long spatula to pick them up and transfer them back on the sheet pan for the second baking so they do not break during transfer. Highly recommended!

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  • on December 16, 2011

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    I made these about a week and a half ago. They were an immediate hit, even with my husband that told me "I"m just not a biscotti person". LOL he ate his share! I'm off to make my second batch right now.

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