Holiday Biscotti

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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.

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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.

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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!

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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.

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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

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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

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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.

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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!

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With or without the white chocolate, these biscotti are fantastic. I omit adding salt to the batter since the pistacchios are so salty.

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This was my first experience with making biscotti. The first time through, I multiplied the recipe 1 1/2 times, and found the logs were large and tricky to shape. I made another regular sized batch, and the dough was manageable. One thing that I also found tricky was slicing the cookies off the log; the corners had a tendency to break off. By the third batch, I was much better at it.
I made a pistachio/cranberry/white chocolate batch, and another one with cherries/almonds/dark chocolate. I painted the chocolate on with a small silicone spatula. This was easier than dipping (my double boiler wasn't deep enough, but it did cover the whole cut side of the cookie, which is attractive in itself. In the future, I will forego the white chocolate and use only dark, and drizzle rather than paint it on.
I chose this recipe for a cookie exchange (which is tonight, wanting to bring a cookie that would appeal to adults, was delicious, attractive, and sturdy. I am confident these will be a bit hit!