Holiday Biscotti

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I would have never thought baking biscotti would have been so easy. This recipe was so easy to follow and they come out delicious each and every time. I have substitued pecans for walnuts with the cranberries. I also made a batch with cinnimum extract and walnuts ~ amazing!! I have not tried them with the chocolate dip ~ trying to save calories so I can eat more cookies!!

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I made these for the first time at a work party and it was all over. I couldn't say the recipe fast enough evryone was going crazy for them and they were so easy to make. i read the reviews first and used dried cherries instead of cranberries and made them South Beach friendly buy using splenda and half whole wheat flour half regular flour and they were fantastic!!! I have since made them three more times and all loved them. I did not bake the second time on some and they were fine a bit softer. The last batch I did bake the second time and they were als wonderful. I tried them without the white chocolate but like them better with. I will bring these to evry holiday party this year so different and elegany and I love saying Holiday Biscotti just like Giada. (I practice saying it all the time. I love Giada she is the best.

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I love this recipe!!! I used cherry flavored craisins instead of dried cherries because I read the packaging wrong at the store, but it still came out fantastic. I think next time I'll try dipping half the biscotti in chocolate....YUMMY! The only thing I'd change about this recipe is to reduce the amount of dried cherries....1/2 cup is enough for me. I feel that's a better balance to the pistachios, but that's just my taste. Other than it, this is a PERFECT BISCOTTI!

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I like to cook, but I hardly ever bake. This recipe makes me look like I actually know what I am doing, biscotti-wise. The results are quite delicious, and visually impressive as well. I make them every year now.

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Way to go Giada!

This is a great recipe!

Make sure you have a SHARP knife and you should be good to go.

Enjoy!

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Being a "newbie" to baking biscotti, I found this recipe easy to follow with fantastic results. I felt that when I got the loaf formed into the 15x3 inch log, it appeared to be small. But during the baking process, it puffed and got much larger. I allowed the biscotti to cool more than the 15 minutes stated since my oven was being used for gingerbread. I did experience some crumbling when I sliced the biscotti but it was very minimal. I let the serrated knife do most of the work being careful not to push it down. I did leave some biscotti without white chocolate for those who prefer it plain. The biscotti itself is beautiful with the red cranberries and green pistachio's and extremely flavorful. If you've never made biscotti before, give it whirl. You won't be disappointed!

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I decided to make the biscotti for a nice post-thanksgiving dessert. The family absolutely loved them. The flavors are so delicate, yet strong enough to be an encore for a turkey dinner.
Instead of cooking the biscotti twice, I only put them in the oven once and let them sit out, lightly covered overnight. It gave them a wonderful light texture, and they weren't too crispy.
I also cut down the amount of pistachios and craisins to about 1/2 cup, which really helped bring out the dough itself.
Also, instead of dipping the whole biscotti into white chocolate, I just lightly drizzled the top. I also added lemon juice to the white chocolate, which was absolutely DELICIOUS!
This recipe was an absolute HIT, and is sure to be a new tradition, even if it isn't the holidays.

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I thought if I was extra careful with measurements and took the advise of everyone else who posted here the recipe might work out for me, and they do taste amazing, but unfortunately I wanted to give them out as gifts and out of the whole log I only got two pieces without it crumbling apart . . . one of the comments that everyone said was to use an extra sharp serrated knife, but after destroying the first half of the log i switched to just a normal steak knife, making pokes straight down slowly across it width wise and it worked 10x better then the serrated knife!!!!! part of this i believe is because the cranberries and nuts were getting caught in the serrated knife and tearing it off of the log, so another solution for this problem next time around is to chop the pistachios and dried cranberries smaller so there is less of a chance of the knife having to cut through them, also out of the few that survived the cutting the second problem i ran into was they broke in half so easily transferring them back to the pan, so making two small logs like some people suggested makes alot more sense now then before, whopps! but still a yummy cookie, will be trying another batch later this week

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I made these biscotti this weekend. A couple of comments to help others going forward.
First, please follow the recipe the first time. It works.
Second, when cooling the biscotti before slicing, just cool it until it is able to be touched. Using a serated knife you will find it easy to cut the biscotti into slices without it breeaking into pieces. I had no problem at all, but my biscotti was still warm.
For the second baking, you may flip the biscotti mid-time. I didn't an my biscotti is crisp, but not too crisp. Mine are not hard as rocks.
I did add the white chocolate, but I put the melted chocolate into a quart freezer zip-lock bag and cut the corner to use as a pastry bag. I drizzled the white chocloate over one side of the cookie. These are yummy...

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This is the first time I made Biscotti. This was very good and supper easy. I had the same problem it fell apart but smaller pieces are nice too.