Holiday Biscotti

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This recipe of Giada's is the same basic recipe as her Chocolate Anise Cookies. They only differ in the "add in" ingredients. The dough is a simple base for anything your heart desires!! This is my first time making Biscotti and I wanted to try them before I wasted so much time and money on them. I divided the recipe in two and made half with the Chocolate Anise and half with the Holiday Biscotti! Two loaves, two different flavors, TWO BIG HITS!!! Will make again!!

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it would be most helpful if the chefs, not only giada, included the ntritional value & calories in their recipes. I'm sure there are many others with health concerns who would like to participate in the holiday food as well as other activities without stress & concern for their health. Moderation may be the key, but the chefs can really help us with this minor adjustment to their postings.

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I don't know what everyone is talking about with this recipe. I've made 3 batches for Christmas for the last 3 years and it turns out perfectly every single time. I've cut them fresh out of the oven and I've cut them after they sit over night and they come out fantastic. How thin are you cutting them? I cut them one inch thick. Are your nuts and berries evenly mixed in the batter or are they clumped together? You have to make sure that they are mixed in nicely. This is a very easy recipe. My husband doesn't like biscotti but he loves these and looks forward to when I make them. There shouldn't be any blame on the recipe for crumbly cookies.

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These are the best biscotti I've ever made. The white chocolate makes them so tasty and festive. I'm making them again for NYE (minus the sprinkles. When "rolling" out the dough into the log, be sure to flour your hands and really press it into a log well, this will help prevent the ends from breaking off as your slicing it into the pieces.

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It's all in the title.

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I just took these biscotti out of my oven. Since this is my first time making biscotti, I didn't know what to expect. I was concerned about the "crumbling while cutting" that seemed to happen to other reviewers, but I took some advice from other reviewers about reducing the bake time and I didn't have any issues.

I made a few substitutions that I would like to share with you. I used parchmont paper to line my baking sheet. I added 1/3 cup craisins, 1/3 cup semi sweet morsals and 1/3 cup sliced almonds (I put all these in a food processor and pulsed 3 times to break up the morsals and almonds. I baked the log for 35 minutes and let it cool ONLY 5 minutes before I started slicing. And, I only put them back in the oven for 10 minutes. I plan to spread the biscotti bottoms with semi-sweet and white chocolate. I'll have to hide them from myself!

I only wish I had doubled the recipe! These are absolutely DELICIOUS; what flavor and texture! I will definitely make these again. Thank you, Giada!

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I am not a baker, and don't particularly LOVE baking cookies, so this was an easy alternative. I added about 2 tablespoons of cocoa to the flour mixture and used dried cranberries and slivered almonds. After reading other reviews, I couldn't tell if I should cut the biscotti when it was warmer or cooler, so I cut it 10 minutes after removing it from the oven. I was diligent and patient with a very sharp, serrated knife. I think that the slivered almonds were not the best shape for this recipe. I got about 16 biscotti out of the loaf with minimal crumbling. I did notice that as the loaf cooled as I was cutting, the more easily it crumbled as I got to the end. Maybe a little less fruit and nuts...?

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This biscotti is amazing!!! I consider myself a very amateur cook/baker and even I didn't mess it up. Mine weren't crumbly at all... I followed the recipe exactly. Such a nice alternative to baking cookies as gifts! I'm actually shocked that they turned out so well. Everyone loved them and they looked like they could have been bought in a store. This recipe is a MUST TRY. I can't wait to experiment with different mix-ins.

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I had never made biscotti before and after reading the reviews I was a bit nervous about it crumbling, but decided to give it a shot. Much to my surprise, it didn't really crumble at all for me! I sliced it when it was still hot (about five minutes after I took it out of the oven and used a good serrated knife. I didn't slice it too thin because I was worried about it crumbling, so it only made about 15 biscotti for me.

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I make the traditional biscotti with the anise all the time. I wanted something different to put on the cookie trays I give for Christmas. I made these for people to test first and everyone loved them. Mine never crumbled or broke, they came out beautiful. I didn't bake mine the full 40 minutes. Only about 30 to 33. Then I slice while still warm, with a serrated knife. And put them back into the oven for only 10 minutes on each side. We don't like them to crisp. They are great. The family liked them plain better, without the chocolate and sugar crystals.