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Holiday Biscotti Recipe

Holiday Biscotti

Giada De Laurentiis

Recipe courtesy Giada De Laurentis

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 1-10 of 41

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  • on March 14, 2012

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    Used slivered almonds, dried cherries, and orange zest, and they still turned out great. I did form them into 2 logs to make them smaller, and I was glad I did.

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  • on February 06, 2012

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    I've made biscotti quite a few times using different recipes and this one by far is the best. I always get great reviews when I make these. I sometimes change out the fruit and nuts I use to make different flavors (i.e. orange cranberry pecan, ginger and dark chocolate chip, lemon dried apricot almond etc... and they turn out just fabulous every time.

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  • on January 22, 2012

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    This has become the must have Christmas cookie at our house & is the most requested cookie to bring out to parties & for gifting. They are an absolute hit! Instead of dipping I use the chocolate to "frost" the top ... I want a little chocolate in every bite! lol I read other reviews where people swapped out for different dried fruits & nuts. I haven't tried that but will for sure! These are fantastic ... there aren't any store bought that come close!

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  • on January 18, 2012

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    Turned out great! People loved them! Next time I think I'll split the batch in two and make minis.

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  • on January 01, 2012

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    I use dark chocolate and peacans, but it's still yummy, and so easy!

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  • on December 28, 2011

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    sooooo goood!!!! everyone loved it...lemony cranberry pistachio deliciousness

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  • on December 28, 2011

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    This was my first time doing biscotti and it was so easy and the result so DELICIOUS! .I used Roasted pepitas instead of Pistachios, like she said in the demo video, any nut works fine, pepitas have a more subtle flavor and a really good crunch.. and also I didn't have lemon so I used Orange zest..It worked so perfect, specially with the cranberries..I surely will do this again! and did I mention how good it smells! Love it love it love it!

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  • on December 25, 2011

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    i LOOOOVE this recipe! Whenever I make it, these biscotti's are the greatest hit and everyone always asks me to make them! I put almonds instead of the pistachios, which I find bitter, and I often skip the cranberries. Either way they're bomb!

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  • on December 23, 2011

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    I loved the flavor and texture of the dough and pistachios. This is the first batch I bake. I'll need to make some adjustments on future batches. The biscotti do easily crumble when cutting it. Some of the exposed cranberries browned a bit too much (making them bitter. The biscotti also browned more than I'd have liked. I may bake them at lower temp next time, and just a little bit longer (to prevent over browing them. What I do like about the recipe is the flexibility. I will make some almond biscotti with chocolate chips, and perhapds dip the edges in dark chocolate. I was hoping to use this first batch for Christmas gift baskets. Unfortunately, until the presentation turns out as good as the flavors, I'll have to bake a few more batches.

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  • on December 21, 2011

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    I've been cooking 50 years and these are my new favorite cookie. I just finished making a batch. You definitely need the sharp serrated knife for cutting. I think I will try drizzling the chocolate back and forth across the biscotti. Also think I will try the suggestion of making two logs next time as I think the cookies would be easier to handle. I may also try one reviewers idea of making these into drop cookies with the chocolate as icing. Thank you Giada, you have done it again. Perfect!

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