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Biscotti alla Parmigiana Recipe

Biscotti alla Parmigiana

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on February 08, 2011

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    this recipe is horrible! everything just melted into one puddle on my baking sheet! I scooped it up, and I guess I can use it as a Parmesan-butter spread for bread.

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  • on December 13, 2008

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    Took this to a big pot luck holiday party, and they were the hit of the spread. I used margarine vs butter, but otherwise followed recipe. Didn't have crumble problems, they were easy to work with and quick. I did note that they didn't brown as much as I expected, so I baked them about twice as long as recommended. The second baking was at a low/slow temp. They still didn't brown, but who cared? They are my new favorite things to take to parties. At least a dozen people asked for the recipe.

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  • on May 21, 2008

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    I made these following the directions exactly. They came out of the oven crumbly and when I did taste it though, there was way too much butter in them. They didn't even really taste very good. When I watched them made on Everyday Italian, they crumbled for Giada too, which makes me think these are practically impossible to make.

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  • on May 26, 2006

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    As a fairly experienced baker, I have two suggestions for those who are experiencing problems with this otherwise simple recipe. These biscotti are very much like my grandmother's recipe for cheese biscuits which have equal proportions of cheddar, flour, & butter, so after reading everyone's complaints, I proceeded as I do when I make those. Instead of gathering your dough into a ball, roll it into 2 logs, wrap these in plastic wrap, & chill till firm, at least 2 hrs. You then can slice off your biscotti "wafers" easily. Also, a little more flour will hold the dough together better for those of you who felt they were too "greasy". They won't have the same melting quality, but the dough will be easier to work with. Hope this helps.

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  • on May 17, 2006

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    I just made these today using italian seasoning instead of rosemary. I really liked the taste. Mine didn't fall apart until I picked them up to eat them. I think next time I will use another 1/2 c of flour in the recipe and see if this helps.

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  • on May 15, 2006

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    These are good and easy to make. They are also addictive and it is hard to walk away from a plate of them!

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  • on May 12, 2006

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    The flavor of this biscotti is wonderful but we could only eat them with a spoon off the baking sheet. There must be a mistake in the butter/flour ratio. In my town the best cheese I could get was shredded DiGorno parmesan....so maybe that could add to the problem. HoweverI would love a corrected recipe because of the terrfic flavor.

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  • on May 10, 2006

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    This recipe was easy, taste great and light for any pasta meal

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  • on December 20, 2005

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    My dough was quite firm. I don't know what the problem with these are, but I know there are better recipes out there. Flavors are good, maybe it needed more flour.

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  • on June 01, 2005

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    This is a great recipe. The flavor is amazing and different and it is fun to make.

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