Holiday Biscotti

Total Time:
1 hr 20 min
Prep:
25 min
Cook:
55 min

Yield:
2 dozen cookies
Level:
Intermediate

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish
Directions

 

Preheat the oven to 350 degrees F.

 

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

 

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

 

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

 

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

 

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


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4.8 271
I made these using orange zest  and almonds (what I had on hand).  The biscotti turned out  to be wonderful.  Thanks, Gida for the recipe.      item not reviewed by moderator and published
Flavor is good, but it doesn't work with gluten free flour. item not reviewed by moderator and published
Of all the cookies I make, I think my Italian husband likes these the best. I just follow the directions and they turn out great every time. item not reviewed by moderator and published
Turned out perfect for me! Some adaptations: used hazelnuts and almonds as my nuts. I also added orange zest and a splash of almond extract and vanilla extract. I added dried cherries to half the mix. I made two 'logs' and they turned out beautiful. Only thing I will do differently next time is maybe do three logs so they turn out smaller...didn't expect them to spread and puff-up as much as they did. item not reviewed by moderator and published
This was a bust for me. After watching other bakers' videos, I realized the dough should be flattened. I followed recipe to a T but the bottom was almost burnt after 35 minutes. I found flavor lacking. lemon zest is not enough flavor, this cookie needs some sort of extract. Made 2 batches and same result. Big waste of money and time for me. I now see that other recipes have 1/2 the fat. item not reviewed by moderator and published
These biscotti are wonderful. I followed the directions as written but with a few minor adjustments. I formed the dough into a flat 13" x 6" shape. It took 25 minutes to become lightly golden. During the second baking, I turned them over halfway through. Instead of dipping them into chocolate, I drizzled white and dark melted chocolate over the tops. So good!! item not reviewed by moderator and published
Best Biscotti recipe ever! The white chocolate adds the finishing touch. I put a few almond slices on top of the chocolate instead of sprinkles. Substituted almonds for the pistachio. item not reviewed by moderator and published
Delicious recipe! The base dough is perfect. I made a few varieties - dried cherry/pecan with the lemon zest, dark chocolate/walnut with vanilla, and almond with a little ground aniseed. I formed each batch into two long thin logs, baked for about 30 minutes, then let cool for 30 minutes. Sliced the logs, then baked @ 325 for 7 minutes, turned the cookies over and baked another 7 minutes. They were perfectly done! Thank you Giada! Happy Holidays! item not reviewed by moderator and published
The taste is very good but after reading the reviews I became worried and took the log out of the oven after 30 minutes. Thirty minutes was definitely NOT enough time. That being said, the bottom of my log was getting brown too quick and was almost ready to burn so I think I need a heavier cookie sheet. I also did not have parchment paper so that might have caused a problem with the bottom cooking too quickly. This recipe can definitely yield 24 biscotti but only if the log is cooked long enough. If you take it out too early it will crumble. item not reviewed by moderator and published
I have made this GREAT recipe many times. It is so tasty. I did add 1/2 cup cornmeal and !/4 cup more of the flour. The white chocolate is such a taste treat! item not reviewed by moderator and published
These are pretty expensive to buy, and this recipe makes a great biscotti! item not reviewed by moderator and published
I've made this recipe several times and it's always a hit. Learning from the NY Times recipe for their version of the best chocolate chip cookie, I wrap the biscotti dough in plastic and let it sit in the refrigerator for 1-2 days before baking. It produces a deeper/richer flavor and absolutely worth the wait! For my personal taste, I also use just 3/4 cup of butter and it still turns out wonderfully. item not reviewed by moderator and published
I LOVE this recipe anytime of the year. I have substituted the cranberries for dried pomegranates and it was delish! I also toast the pistachios a bit too! item not reviewed by moderator and published
Recipe turned out wonderful, all her cookie recipes have turned out reallly great. Used almond extract instead of lemon zest and i drizzled white chocolate instead of dunking, makes it look prettier. Very delicious biscotti! item not reviewed by moderator and published
I'be made this several times now with excellent results. Very yummy and addicting! Love them. item not reviewed by moderator and published
OMG These are AMAZING! I can't stop making them, instead of Death by Chocolate it is Death by Biscotti! LOL I baked mine for 40 min and did not have a problem, I have even replaced the sugar with Splenda. LOVE LOVE LOVE Them! item not reviewed by moderator and published
I made this recipe for Christmas and made it exactly as directed but chose to not dip them in white chocolate. Instead, I left them plain. Wonderful with coffee! I thought they were great and would definitely make them again. As Giada suggested, I will try with other nuts. I think hazelnuts or almonds would be great. Living near Door County, WI, I may also try dried cherries. Yum. item not reviewed by moderator and published
Bake 40 minutes? Holy Mackeral...I burnt the cookies! On the first leg of the baking process, I set my timer and left the room (shame on me, I know better. These would probably have been ready in half the time. When I think about it, who bakes cookies for 40 minutes at 350? I should have known. I even went out and bought an oven thermometer to verify that my Dacor was working properly, since no one else has complained about the bake time/temp. But guys, turns out it's not my oven. Do make these cookies, but watch your dough closely. What a shame to waste all of these expensive ingredients. The dough is delicious. After cutting off all the burned edges, my husband and I ate the middle. 5 stars for flavor. I will definitely make these again, cut the time in half...and not leave the room! item not reviewed by moderator and published
I have made this cookie for the past two Christmases. It is exceptionally good and very festive. I made three varieties this year using the basic recipe. The original with pistachios/cranberries/white chocolate, one with dried cherries/pecans/dark chocolate and one with dried apricot/walnuts/milk chocolate. I must say that I think I like the apricot version the best but they are all good. Great with my coffee in the morning. Note: I used a little vegetable oil to thin out the white chocolate and it did help not make it so thick as someone had mentioned before. item not reviewed by moderator and published
This was WONDERFUL !!!! This was the first time that I have made Biscotti. The first batch turned out crumbly...After reading the reviews I decided to cook it for 30 minutes instead of 40 minutes ( probably my oven .. I also let it cool for 1 hour before I started slicing and this time I used a very sharp knife. Thank you for the reviews and Thank you Giada for all your GREAT RECIPES !!!! PS. I added a little more lemon zest item not reviewed by moderator and published
This is one of the best biscotti recipes I've made. Everyone loves it! item not reviewed by moderator and published
Unbelievable base recipe. Chose to use dried cranberries and chocolate chips. Made a mini-version so "logs" were smaller and cook time was less. If you choose to do it this way, watch so they don't get too dried out. LOVED it!! I've tried other biscotti recipes here and none compare. Great job Giada!!! Thank you! item not reviewed by moderator and published
Delicious. Though after making this the first time, I would definitely tweak a few things... ...toast the pistachios ( to enhance the nutty flavor and make slightly crispier ...cool the log of dough after initial baking for an hour, not half hour (less crumbling when sliced ...slice the biscotti with non-serrated knife (smoother slice Ps--- I didn't do the white chocolate dip, just left them plain, perfect for anytime of day! item not reviewed by moderator and published
Not the best recipe in my opinion. I think the butter makes it too crumbly even after the second round in the oven. I will be testing the pistachio and cranberries in a different base. Otherwise, a nice idea just it doesn't work unless you want crumb coffee. item not reviewed by moderator and published
I wanted to do something different this year instead of cookies and I saw Giada's holiday special with this recipe. Followed the recipe but I tweaked it a little. I do not like pistachios so I switched and added pecans, increased the sugar to one cup instead of 3/4 and added a pinch of almond extract along with the vanilla. I did not have any chocolate, so instead of dipping, I used powdered sugar, butter and lemon zest and drizzled on top and took them into my office. OH MY GOODNESS!. They were crunchy on the outside like a cookie but scone like on the inside. The lemon is the key. People went crazy, they were gone within 5 minutes once the word spread. This is a simply amazing receipe and so easy, only requires one stick of unsalted butter. OH SO GOOD! item not reviewed by moderator and published
These cookies were a big hit with my friends/family. The flavor is great and the texture is perfect for a biscotti. I had the biggest trouble with the white chocolate - never got that perfect consistency to just dip the cookies, so had to spread it on with a spreader and sometimes the cookies snapped in my hand when doing so. Much easier if you just do one side and keep them on the cookie sheet I learned. Overall a good cookie and would make it again - definitely looking to try other variations as well. item not reviewed by moderator and published
This recipe was so easy to make. The recipe along with the video helped me make a very special treat for the holidays. item not reviewed by moderator and published
Made this recipe for the last 5 years and always a hit. I get about 25 biscottis from the recipe when you form the log at the exact measurements specified. Also I get the bag of pistachio unshelled at trader joes. Some store sell them that way. I sometimes use mini chocolate chips instead of pistachio item not reviewed by moderator and published
This is a very simple cookie to make - the hardest part for me was shelling ALL those pistachios! I LOVE a very hard, crunchy biscotti and it was...maybe because I got distracted and turned off the oven after the initial 40 minutes but didn't take them out and they were very hard. I only re-baked them for @ 10 min. longer. I loved the pistachio/cranberry combination for the holidays but will try almond/apricot another time too. I will also try tip about slicing them while still warm to lessen crumbling. And I liked them WITHOUT white chocolate and colored sugar. item not reviewed by moderator and published
I saw this recipe made on TV the other day and thought I would try it. Well my Aunt is coming to visit in a week for the holidays and she is on a Gluten Free diet, so I made this recipe gluten free or her and they came out fabulous!!!! I just replaced the all purpose flour with a gluten free flour mix called C4C and added a little xanthan gum and used gluten free baking powder. I also used the zest of one orange and the juice. You can not even tell these are gluten free!!!! item not reviewed by moderator and published
One of the best biscotti recipes I have ever tried. Fool proof and delicious. The only problem is that I should have formed the dough into 2 logs. One log was too wide and only yielded 15 large biscotti. If I had made 2 logs I would have gotten the 2 dozen as stated in the recipe. Not sure how everyone else, even Giada, got 24 biscotti this way. item not reviewed by moderator and published
I love a softer biscotti, so I did not bake them again. They turned out soft and delicious. I also used 1/4 cup of sliced almonds and 1/2 cup of chopped pistachios. Lovely. I packaged them up in cellophane bags and placed them in a beautiful box for a gift. This is a fantastic recipe. It comes together so quickly, and it only takes a few minutes to whip up! If you like a softer biscotti, don't bake them for the additional time item not reviewed by moderator and published
Very tasty with nice presentation for gift giving. I followed everything exactly as written(I did add 1 tsp Vanilla, except for baking times as I have made other bicotti in the past. Baked initially for 30 minutes then took them out of oven and placed on cutting board. Waited only 5-10 minutes then sliced on put back on baking sheet.If you slice them while still relatively hot they are less likely to crumble. Baked for 7 minutes turned over then baked for 5 more. It's all personal preference how soft or crunchy you like them. item not reviewed by moderator and published
Its the best bisscotti I didn't had lemon zest so I replace it with orange zest and is as good! Love Giada's recepies they are the best! item not reviewed by moderator and published
I make this recipe often and it's always well received! The last time I was out of dried cranberries but had dried blueberries....fantastic! About to make it again for a friend who is traveling to London. He requested I use the blueberries! It's really good with the lemon zest! item not reviewed by moderator and published
I have made these biscotti over & over again. everytime to great reviews. I usually use chopped apricots & slivered or sliced almonds. best receipe I have for these cookies. love them. item not reviewed by moderator and published
Love this recipe item not reviewed by moderator and published
Great biscotti!! Easy and quickly to make item not reviewed by moderator and published
Biscotti takes a lot of time to make but this recipe is so worth it! I made as one of my holiday cookies and everyone loved them including my husband who "doesn't like" cranberries or biscotti. One tip, thin out the white chocolate a bit with some canola oil. It helps to move the biscotti through it and makes sure you don't get too much chocolate on the ends (made that mistake once and felt my teeth rotting right out of my head. I used pecans rather than pistachios because I had some leftover from something else. I also made the recipe with pumpkin spiced almonds, left out the zest, and dipped in semi-sweet chocolate. So much can be done with this one recipe! Thanks Giada! item not reviewed by moderator and published
Wonderful! Added a little more flour & floured hands as dough was very sticky. Baked it for 28 minutes, cooled for 8-9 minutes, (cooled just enough so that it wasn't very warm slice very carefully with a serrated knife. Baked a 2nd time for about 10 minutes. Then totally cooled them off. Ate a few crumbs. They were very good & sweet enough that you really don't need the chocolate. However, I have white chips & will melt it & just drizzle it on the biscotti to give it a nice presentation & a hint of chocolate. Next time I will try using different nut, fruit, & flavor. This recipe is definitely a keeper. item not reviewed by moderator and published
This biscotti turned out amazing. just how a biscoti should be. definately recommed this. I have made this several times and its always a hit. Its hard for people to believe its home made from scratch !!! item not reviewed by moderator and published
This has been a holiday staple in my Christmas cookie gifts for family and friends for years. I do alternate between dark and white chocolate. Either way, they are always a crowd pleaser. Can't go wrong with Giada. : item not reviewed by moderator and published
The best! Easy and delicious. I've made this recipe over and over and over. A big hit with my poker group. I vary the recipe depending on the occassion or what I have in my cupboard. I did cut bake on the baking time though. item not reviewed by moderator and published
Delicious. After reading the reviews I did shorten the baking time to 35 minutes. Thanks for the reviews. Thanks Giada. item not reviewed by moderator and published
This recipe was my first attempt at biscotti. It came out perfect, I loved it so much I made it the following year for a Christmas cookie swap. item not reviewed by moderator and published
I love this recipe so much! Thank you for your genius, Giada. The texture is great--just how a biscotti should be, crunchy, and slightly crumbly. I've made this a few times, some without the white chocolate and some with. It tastes good either way. I love how it's sweet from the cranberries, salty from the pistachios, and crunchy all at the same time! would definitely reccomend. item not reviewed by moderator and published
This is the best. I used orange zest and macadamia nuts and the white chocolate. Yummy. I am going to try with chopped crystalized ginger and dried apricots or cranberries. Another option would be to use an egg bath of 1 egg white and 1 tablespoon of water. Brush on top of uncooked log. Sprinkle with turbinado sugar (super fine sugar Bake as directed. This is a good basic recipe and you could substitute any combination of nuts, dried fruit or any other mix-ins that use might normally use for cookies, muffins, etc. If you like your biscotti less hard, bake for 30 to 35 minutes on the first baking. I baked mine for 35 minutes and they were perfect for me. item not reviewed by moderator and published
I've made this cookie every Christmas since I saw the Christmas cookie show. Everyone loves them. item not reviewed by moderator and published
Loved these! The white chocolate is a great touch. They also make great homemade gifts for teachers, coaches, etc. They were really easy to make. Delicious! item not reviewed by moderator and published
This was a huge hit! I made several batches because my family kept eating these up. Well done, Giada! I also replaced the pistachios with almonds in one batch and it was a hit, too. item not reviewed by moderator and published
I altered the recipe a little by adding 1 Tablespoon of lemon juice to increase the lemon flavor and I used pecans instead of pistacios. I also used dark chocolate. They turned out to be a taste treat. Wonderful! item not reviewed by moderator and published
Great recipe! I followed it exactly and it was super easy and everyone I gave them to loved them. Thank you! item not reviewed by moderator and published
Lovely!! Thank you other foodies for the tips on the shorter bake time and alternate additives. I made with Chopped Cherries and white chocolate and came out wonderful. Happy Cooking item not reviewed by moderator and published
Love this recipe! I used dried cranberries and slivered almonds and added 1/2 tsp vanilla and 1 t almond extract. It was delicious! I also like the white chocolate with this biscotti but recommend drizzling it on instead of dunking the whole thing to get just the perfect amount. item not reviewed by moderator and published
Love Giada's Holiday Biscotti...just finished 2 loaves as a gift for my neighbor (per their request)! This is such a versatile recipe with regard to the finishing touches; I sometimes substitute chocolate chips, a tsp. of vanilla (leave out the cranberries and nuts) drizzle the cooled biscotti with chocolate ganache and sprinkle with white holiday sugar crystals; very festive. Also like the apricot and almond combination. With regard to slicing the biscotti; I do not allow it to completely cool before I slice it...it gets too crumbly (good tip; I've prepared this recipe 50+ times) item not reviewed by moderator and published
This recipe is wonderful! I read the other reviews so I was careful when baking them. The first bake took 25 minutes. I let the log rest for 8 minutes and this is the key to slicing these without having broken edges, I used my electric knife! Didn't lose a slice. On the second bake, I turned them over halfway through the 12 minutes this took and checked for doneness. Then I drizzled with white chocolate. And this was sweet enough. One batch was cranberries and almonds, the other was apricot and pecans. Thanks everyone for all the tips! item not reviewed by moderator and published
My son and my good friend loved these cookies equally. Both of them requested these cookies as their special holiday treat this year item not reviewed by moderator and published
Okay, this is an awesome, awesome recipe EXCEPT THE WHITE CHOCOLATE! My whole family found it was to sweet and overbearing, and all together not very pleasent. Instead, we substitued Giada's lemon glaze for her lemon cookies and it was wonderful! The glaze is nice and thick and looks far more pretttier than the chocolate. The biscotti is fantastic, and if anyone found it dry or crumbly:its biscotti. The main purpose of biscotti is to be dunked in coffee, and then it gets very moist and still holds together and is so light and refreshing(or at least the ones with the glaze). All in all, put the LEMON GLAZE on it, not the white choc! unless of course you really like white chocolate! :) item not reviewed by moderator and published
Love this! I made some changes that worked great. Dried apricots, pumpkin seeds and lime instead of lemon. Can't wait to try other combinations. item not reviewed by moderator and published
I make this for my 94 year old Mother-in-law every 2 weeks. She loves it especially because she can't eat nuts so I omit them from the recipe. I decrease the log cooking time by 10 minutes and slice right away so it doesn't crumble. I then increase the cookies by 10 minutes and they come out perfect!! I only do the white chocolate at Christmas. Simply Delicious... item not reviewed by moderator and published
This is a great base recipe for biscotti. I am not a huge fan of pistachios or white chocolate, so instead, I used the base recipe for the biscotti and substituted in almonds, more lemon zest, dried cranberries and wait for it...dried apricots. The apricots complemented the tartness of the cranberries and lemon zest, for those interested. Overall, a great, easy recipe! item not reviewed by moderator and published
What a great recipe !! I used dried cherries and sliced almonds-I bet it is going to be fun changing it up and trying different things. item not reviewed by moderator and published
I used almonds and chocolate chips instead of pistachios and cranberries and it was fantastic. My family liked it a lot and this is one of my new favorite recipes! item not reviewed by moderator and published
Very good biscotti! I made it with almonds instead of pistachio and cranberries. I also added some vanilla for a little more flavor. I made the log wider than I should have so they came out very brown from the first baking cycle. But thats my fault. They are still mouth watering and I look forward to my morning coffee! I didnt have a problem cutting them at all, I wonder why other people were. item not reviewed by moderator and published
add 1/4 vanilla and at the second baking put the sliced biscotti's on a cooling rack and then put them in the oven for the last 15min.. I also used convection oven.. item not reviewed by moderator and published
This recipe is the best ever!! Easy and so tasty. I used hazelnuts and a little almond flavoring for a little different taste, but you could change this recipe in so many ways. You must keep this recipe! item not reviewed by moderator and published
I HAVE GIVEN THESE AS GIFTS. EVERYONE WANTS THE RECIPE. IT IS SO EASY. THANKS FOR THE HINT WITH THE PLASTIC WRAP ON TOP OF PAPER. I USE ORANGE ZEST INSTEAD OF LEMON. IT IS A GREAT RECIPE. item not reviewed by moderator and published
This is one of the recipes I made for Christmas this year and it easily became a favorite. I followed the recipe exactly and the result was delicious and also very appealing to the eye. It keeps well and it is good even few days later. I ended up making it again for New Year's Eve (at my friends request) but used walnuts instead of pistachios since some of my friends do not like pistachios. Everybody enjoyed it and agreed it tasted better than the store bought ones. Just make sure there are no cracks on the dough surface when you put it in the oven. They will get deeper during baking and it will be hard to slice the log after it cools off. Don't be afraid to try this recipe and prepare yourself for baking another batch because one will not be enough (especially if you do not have a big variety of sweets on the table)... item not reviewed by moderator and published
I have been making them for two years now and everytime I do I get the same response, "THIS IS THE BEST BISCOTTI I HAVE EVER HAD". Whether I am making them for my family, friends or co-workers, everyone loves them. They are so easy to make and I have to admit I feel the same way. Thanks Giada for sharing such a wonderful receipe. item not reviewed by moderator and published
Only issue was finding right white chocolate... I think I used Ghiradelli... and it was too thick... next time I will try the melting chips or take a can of frosting and zap in the microwave till it is thin and glossy; other than that I have been making these for two years now; item not reviewed by moderator and published
The lemon zest added a nice zing to the cookies...defintely will make these again, perhaps sans the chocolate. Thank you, Giada! item not reviewed by moderator and published
The biscotti were delicious and were so festive on my holiday table. I received so many compliments and requests for the recipe. Thanks Giada. Grace B. item not reviewed by moderator and published
These are great! I did use orange instead of lemon zest and sliced almonds instead of pistachios (pistachios aren't my favorite) and followed the cooking directons of others below and they are great!! I would recommend drizzling a little chocolate decoratively on the biscotti rather than dipping them. The white chocolate is very sweet and heavy and takes a bit away from the great cookie. A little taste of it is nice, but not too much. This recipe is defintely a keeper! item not reviewed by moderator and published
I made this Biscotti for Christmas. I made it with Chopped up Caramels and cinnamon chips. They where a complete hit. I make a batch once a week now so I have some with my Latte in the morning. item not reviewed by moderator and published
These were excellent. I am sensitive to gluten so I made them with gluten free flour and the appropriate amount of xanthan gum (everything else stayed the same) I did add a little more of my flour when I rolled the dough into a log because it was a little sticky(but just enough to roll it in the log). Everyone loved them. Thank you for a great recipe. I love your shows and your cook books. item not reviewed by moderator and published
ggle: I didn't read the recipe through to understand the combined prep time and baking time. do you know the amount of effot it takes to get a tsp of zest from a lemmon rind when you have no clue how to do this? takes a while. and if your not careful, you get juicy zest. for the next half hour we shelled pistacchios..next came chopping...not to sound totally clueless, but I was trying to chop with a butcher knife..then smash with a meat tenderizer, finally I remembered way in the back of my cabinet..a handy little chopper gadget .and my daughter's chopping away..I'm having a fit because her zealous chopping is resulting in pistacchio dust..i misread the recipe and chopped the cranberries too. between the two of us we determinede the "log" needed to be flatter to achieve the desired lenghth and width...but it looked fruity and smelled lemonny so we whisked the lumpy mess into the oven.luckilly my daughter had the presence of mind to read the directions and stopped me from cutting the thing into crumbs before letting the whole affair cool properly..I bought ghiradelli white chocolate baking chips...and set out to melt them in a make shift double boiler...in the deep recesses of my memory I recalled baking something with my mother and her stressing something about melting chocolate: there is a short window of opportunity when the chocolate is melty enough to dip something...then the consitancy changes...in short, I over cooked ours and got "silly putty"..undetered, we slathered the white chocolate putty on with butter knives...sprinkled the sprinkles, put the cookies on my daughter's homemade Christmas plate now when I watch the Food Network, I have kind of a jaded eye...today I watched Anne Burrell make Italian Almond Cookies...and when I saw all that sticky gooey dough go into the pastry bag...I thought "oh no, I'm not falling for this again!" item not reviewed by moderator and published
This biscotti is wonderful! Everyone who ate some loved it! Not only was it wonderful, but it was easy to make! I have never baked before, except for the occasional boxed brownie, and found that Giada's biscotti, florentine, and fig and walnut cookies were all very easy to make and looked and tasted wonderful. I would recommend them all to anyone! item not reviewed by moderator and published
I made these for my mom,who absolutely loves biscotti and she loves this recipe. I usually don't care for it myself, but I like it now! Super easy. I did leave out the chocolate & sprinkles, though. Mine was done in 25 minutes instead of the 40 Giada said. I baked the slices on racks & they were perfect. All my mom said is "You're going to get sick of making this for me". Thanks Giada! item not reviewed by moderator and published
Thiswas the most excellent cookie that i have ever made.!!! way to go giada! item not reviewed by moderator and published
I've tried other biscotti recipes before but they have never turned out as wonderfully as this on. My father was so astonished that he blurted out, and I quote, " Screw buying the stuff." I love this recipe and it was well received by my family. I would recommend it for any first time biscotti makers. It's easy to follow. If you cut into it about 15 minutes after you first pull it out of the oven you have less trouble with it falling apart. item not reviewed by moderator and published
I just tried this recipe out this morning, and I have to say it is wonderful!! I had no trouble with this recipe at all! I just tasted the biscotti, and it is delicious! I have not put the chocolate on it yet!! I may only put chocolate on half! I am making another batch now! I have never made biscotti before, and I can't wait to take this home for Christmas!! My husband is Italian, and I can't wait for him and his family to try this!! item not reviewed by moderator and published
What an awesome recipe. This recipemakes 12 slices. Some quick tips. I baked them for about 28 min and sliced after 8 min. For the second bake I used a wire rack sprayed with pam, which I then placed on a cookie sheet.No need to turn cookies over. Bake until golden brown.Made a double batch of dough today. Divided it. I then added walnuts and cranberries to 1/2 and apricots and pecans to the other half awesome. Swizzled white choc over side rather than dipping, a bit easier. All 3 fillings were great. Thanks Giada. item not reviewed by moderator and published
This recipe is fabulous. I am cooking my third batch right now. I made it both dipped in the white chocolate and plain...and I must say that I like it plain better (and I have a HUGE sweet tooth....I love white chocolate). I cooked it for 35 minutes and it was perfect....I was glad that I checked it and didn't let it go the full 40 minutes. It is a very crumbly cookie so you need to let it rest at least 30 minutes and saw very gently with a sharp serrated knife. I tried to rush my second batch and cut them after about 15 minutes and I found it a lot harder to keep them from falling apart. I am excited to try them with different add-ins...like dark chocolate and hazelnuts! This is a must try for the holidays or any occasion :) item not reviewed by moderator and published
To Anne in Dallas -- the log is to be 13 inches long and straight, and 3 inches thick. The cut side means laying them on either flat side, Hope you try this. I baked these yesterday, following the recipe exactly. My log roll spread out a lot while baking and split along the top. That made it difficult to slice them without having them break. I think it probably needed a little more flour. I did not care for the white chocolate dip. When I make these again, and I definitely will, I will use regular dark chocolate. I will also try others' suggestions to start slicing them a lot sooner than 30 minutes. item not reviewed by moderator and published
I make this every year. It is my absolute favorite. Very easy to make even though everyone that eats them is very impressed. item not reviewed by moderator and published
Sorry, I have not tried this so I gave it the current rating that it has to be fair. Unfortunately I missed the show. Is she talking about a log with a 3-inch diameter or is it to be a log of a different shape other than circular? Also, after cutting the log into slices, wouldn't each side of the slices be a cut side? Thanks in advance as I am sure I am misunderstanding something. item not reviewed by moderator and published
This recipe is so easy and delicious. I decided to make them and give them out as Christmas presents! My friends LOVED it! item not reviewed by moderator and published
I'm so glad to see this recipe is still out there because I misplaced it. I made these a couple of years ago and everyone loved them but my in-laws (perhaps not the biscotti they grew up with). They were easy & a hit with my friends and most family ;)! I know know what I will do with my rainy day tomorrow! item not reviewed by moderator and published
I really like this recipe. It was a hit from day one. I have been making them for about 2 years now. I always use dried cherries instead and usually use pistachios, but sometimes pecans. I dip one end in white chocolate and bag them in small cellophane bags from the craft story tied with a pretty ribbon. They are great stocking stuffers and gifts for family, friends, and neighbors. Most important, they are so easy to make. Tip: don't skimp on the lemon zest. Many friends tell me they don't share these! item not reviewed by moderator and published
I made this yesterday and i fell in love with this recipe. I used just almonds and little vanilla extract. As the other reviewer said, i dusted my hand with flour to make a log. This helped me to form the log shape without the atter sticking to my hand. Thanks Giada for this recipe which can be customized to what we have in hand. Overall a successful recipe. item not reviewed by moderator and published
I usually like all of Giada ideas and recipes but I think the corn meal in this one was too much. I think I will stick to much traditional Biscotti recipes. item not reviewed by moderator and published
I am not a baker. I saw Giada do this show 3 years ago and I said, "I can do that". It is now an expected holiday cookie by friends and family. I follow the recipe to a tee. I do however, omit the chocolate and sugar sprinkles. I don't think the cookie needs it. They are buttery and not overly sweet. Great with coffee. item not reviewed by moderator and published
I had the problem of spreading out in the pan but tasted good. I used raisins and almonds and no chocolate. My family loved them. How can I stop them from spreading out so thin. item not reviewed by moderator and published
I will make these again and again. I followed the recipe as written but I substituted chopped almonds for the pistachios and orange zest instead of lemon. I added a tsp. of almond extract and 1/4 tsp. of orange extract. I dipped in quality white chocolate and drizzled some - then sprinkled pastel sugars on the chocolate. I bagged 3 each in glassine bags and tied with colored ribbon - beautiful and tasted like they came from a very special bakery! The one hint would be to slice them after cooling from the first baking after waiting only 5 to 10 minutes - I had no trouble with crumbling. I will be making many for gifts this holiday season! Everyone is looking forward to these! item not reviewed by moderator and published
Wonderful!! I've made these twice this week. I only bake them about 30 minutes and 10 minutes for the additional baking. I find if you let them cool about 15 minutes and use a very sharp knife the crumbling is minimized. item not reviewed by moderator and published
This is the best biscotti recipe, I wouldnt change a thing from the measurments or process. I have made this a lot of times now and is one of my favorites during holidays, beats the cookies too. Wondering if we could just reduce the calorie amount from the recipe by substituions item not reviewed by moderator and published
I first made them for a small gathering of friends. Then I made them for my family. Then I made them for the office and get requests for more. Everyone loves them. I found this to be an easy recipe and a great Holiday gift item not reviewed by moderator and published
Wow, this made a tasty cookie, but not biscotti for me. I was disappointed that I couldn't get it to come out right. I try to follow the recipe the first time I make something, which I'm pretty positive I did. But I could tell that the batter was not stiff enough, since I've made other biscotti before. Seemed like not enough flour and too much butter. I continued anyway, and it spread all over the pan, so I let it bake and then cut the edges off, and cut it into thin bars. It was not as crisp as biscotti, but it was very tasty. I still put in the treat bag I gave my kids' teachers. I live at a 5000-some odd altitude, so don't know what changes I maybe should have made. item not reviewed by moderator and published
Used this at a Christmas Drop-In and one of my guests said the biscotti was excellent. She felt I must be a good cook for it to come out. I told her it was Giada and I had never made it before! item not reviewed by moderator and published
With or without the white chocolate, these biscotti are fantastic. I omit adding salt to the batter since the pistacchios are so salty. item not reviewed by moderator and published
She did not indicate that it would..... item not reviewed by moderator and published

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12 Days of Cookies