Biscotti

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This is a great recipe. I made a few modifications - 7 TBSP butter (instead of 1/2 C veg oil, 1/2 C sugar, 1/2 C powdered sugar (instead of 1 C sugar. For the 1st baking - bake 15 min @ 375, 15 @ 350. I loved the anise. I also made cranberry-orange using this recipe.

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I only had vanilla extract so I substitued this for falvoring and I think it turned out pretty good. Also, I had just below a 1/2 cup of vegetable oil left, so I topped it off with some oilve oil and it turned out to have a nice flavor. I'll be making these again.

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This is a great starter recipe. I think it is important to use a good extract otherwise you will get a good smell but not the flavor. You can add nuts, dip in choclate, the list goes on. This is a very adaptable recipe. Although the directions don't specify, add the dry ingredients in partitions or it might not be the right consistency. Also found dough easier to work with if i put a little oil on my hands.

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At the time when making the biscotti I didn't have any nuts and all the other recipes called for them so I found this one. I also didn't have any anise so I subsititued it with almond extract and that was amazing. Also if you want to add nuts I then added almonds right before rolling the halves into logs. This recipe was easy to do and easy to follow. Definatley will use again!

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A bit bland although I put in vanilla extract. Next time will put almonds in. Very difficult to form the dough, so I simply spread it on a waxed paper and it came out fine.

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I tried this recipe out on a few family members and neighbors...they loved it. I switched out the anise with almond extract and drizzled melted dark chocolate on the top.

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This recipe gets a zillion stars for ease of making, and almost that many in terms of taste, but ....

These are a cross between a regular cookie and a biscotti in terms of taste/texture. Hence, they are quite crumbly when you are slicing them, and I eneded up with several broken pieces. And, to that end, "dunking" them in your coffee is not advisable, as they quickly fall apart unlike a more traditional biscotti. But the overall taste, and ease/quickness of the recipe cannot be outdone.

I used 1 TBL lemon extract and a tiny pinch of Aniseed for my recipe, as I do not care for the strong licorice-flavor of Aniseed.

Other biscotti hints: For a traditional biscotti, try this recipe:
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=60 (I don't use very much Aniseed at all --- taster beware if you are not familiar with the Aniseed flavor; it can quickly over-power! and for the best-tasting biscotti mix you will find, try King Arthur's: http://shop.bakerscatalogue.com/list.jsp;jsessionid=08302009561137593242085?pv=1137593242228&byCategory=C102&select=C76

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Too easy not to try. A little sticky to form - flour or water on fingers helps. Crumbs a little while slicing, but still yummy. Almond extract worked well as a substitute for anise.

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It was my first attempt to make biscotti. The recipe is so easy to make that there is no chance to make a mistake. Biscotti are very delicious and you can experiment with nuts and flavorings. Definitely a keeper.

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Perfectly crunchy. I added a little extra anise. Very good.