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Holiday Biscotti Recipe

Holiday Biscotti

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (257)

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Average Rating:

Total Reviews: 257

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  • on May 11, 2013

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    I'be made this several times now with excellent results. Very yummy and addicting! Love them.

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  • on January 05, 2013

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    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!

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  • on January 03, 2013

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    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.

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  • on December 29, 2012

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    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!

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  • on December 28, 2012

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    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.

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  • on December 24, 2012

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    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

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  • on December 22, 2012

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    This is one of the best biscotti recipes I've made. Everyone loves it!

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  • on December 19, 2012

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    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!

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  • on December 18, 2012

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    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!

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  • on December 18, 2012

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    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.

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