Green Walnut Biscotti (Biscotti Alle Nocine)
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Average Rating:
Total Reviews: 5
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By mahweemmc
on April 06, 2013
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An extreme failure. Dough too wet, it never shaped up. A waste of ingredients.
By Nancy the Starr...
on April 23, 2012
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Thank you Mario...those extra yolks really make the difference! I knew there was a reason why I always made biscotti and meringues the same day!!!!Love ya!!
By blowry7122_5093820
Anaheim, CA
on December 01, 2009
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I was very disappointed with this recipe and agree with Paul. This recipe is horrible. I tried it last night and had the same problem as Paul. I added almost another 2/3 cup of flour and still had difficulty with the consistency. My flour was presifted and think that might have been part of the problem. I will say, however, that the flavor of the biscotti was great, even through I would not serve the batch I made to anyone.
By admartino_446810
Chappaqua, NY
on June 16, 2007
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I used this recipie, then I played with it and added different nuts the next time. It was excellent either way.
By pkkreider_7377466
San Anselmo, CA
on March 06, 2007
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Batali's recipe sucks. Using very careful measurements, the "dough" was so wet that it would never form a "log" only a pond. I will rewrite the recipe with 1 fewer eggs and some additional flour. I hate to waste my nochino on unsuccesful recipes. French version: Vin de Noix, Ross Valley Winery, San Anselmo, CA