Pistachio-Almond Biscotti
Recipe courtesy Francois Payard
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Total Reviews: 5
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By irisleon01_12083714
Spring, 83
on June 02, 2010
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The cooking time has to be off. I used my better judgment and left it in for fifteen minutes for the first bake and it was still gooey in the middle. Very hard to slice. I increased the second baking time to 25 minutes and that worked. It does have very good flavors though. I actually made mine with cardamom since I was out of anise and it was very yummy!
By victorcole8_126...
el sobrante, 43
on February 26, 2010
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The 10 minute cooking time can't be right. I have never made biscotti before so I didn't know what to expect. The cookie dough was very gooey after only ten minutes. After looking up other recipes, the average cooking time was 35 minutes. Needless to say mine where a mess
By michmichaels_11...
Geneva, 72
on September 02, 2009
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I've tried a lot of recipes for biscotti and this one is the best hands down. Feel free to substitute the flavors (i like to laos do dark chocolate and walnut, for example - the basic dough proportions are what make this recipe great.
By boofycakes_7712373
Carol Stream, IL
on May 10, 2007
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VERY GOOD. one of the best ive ever made!
By sclee2_5957082
WASHINGTON, DC
on March 16, 2007
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it was pretty easy to make and pretty tasty but I didn't realize that anise tastes kinda like licorice which i don't care for. You can skip the anise and it should be fine.