Holiday Biscotti

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I just finished my first batch of biscotti and they are delicious! Not too hard or too soft - just perfect! I didn't deep them in chocolate or added anything to them because they are delicious as is! Some people posted that their log crumbled when they tried to cut it. I suggest that you let your serrated knife work the dough for you when you cut in it - don't push on it or go too quick and it should work just fine. It worked well for me! I will make these biscotti again FOR SURE! Thanks Giada!

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Nice recipe, had to bake it only 35 minutes the first time, make sure to measure your log 13 in. long by 3 in. wide. It will spread. I used candied cherries and chopped the pistachios a little finer, not much. They are delicious. Thanks Giada!! Happy Biscotti Holiday!!

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Always liked the texture of biscotti, but couldn't stand the anise flavor in the ones friends have bought or made. When I saw Giada make this recipe, decided to give it a try. Followed the recipe exactly. They came out perfect and taste great! Not bad for a non-Italian first time biscotti baker!! Thanks Giada. Definite keeper! (Note: I skipped the chocolate and sprinkles.

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This'll join our Christmas retinue from now on...they are so easy to make and are delicious! With or without the chocolate. I also divided my dough into two logs and reduced the first baking time to about 25 minutes (light golden brown. They came out great and the smaller size was nice for packaging in tins for gifts.

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The fine texture reminds me of the mandel brot my mom made when I was a child. Really delicious and I substituted dried cherries for the cranberries. Be sure to knead the dough well and let it cool completely before you try to slice it or it will fall apart. I had this happen with my first few slices, so I waited and let it cool all the way. They're equally good dipped in white chocolate or plain.

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This is the exact same recipe that was in Bon Apetite mag Dec 2003....same name, same ingredients. If you are going to take someones recipe, give them credit. This happens alot with some of the FN hosts.

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did double batch followed recipie exactly 40 minutes is way too long!
the bottoms burnt and they were VERY DRY and fell apart. I didn't keep them in for a 2nd baking for the required 15 minutes or else they would have burnt as well.

Need a better recipie next time...

Sorry Giada.

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I made this biscotti for the first time last week. I made one log...had trouble slicing it as well. But, after the 2nd baking....decided that maybe if I made two logs, it'd be easier and not as crumbly. Well, I had to make them again....even though the first batch was crumbly and not easy to handle....we ate them ALL. So, I made them again...forming them into two, twelve inch logs. Much better....much easier to slice and as beautiful and delicious. They are a definite addition to our Italian breakfast morning. Thank you, Giada, and Merry Christmas to you and yours.

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Great!

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i made this after reading all the great reviews on how great they were. i thought they were just ok. if you make them definitely splurge for the shelled pistachios and save yourself a headache. i think its a good recipe though that you can come up with a lot of variations with.