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7 Item(s)
Katharine
11/305/2020
11/01/2020
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Rating:
These were super tasty but they crumbled badly when sliced (carefully with a serrated knife).
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Colleen
12/354/2018
12/21/2018
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Rating:
This recipe is excellent! The cookies turn out delicious and perfectly crisp. The only change I made was, not having sliced almonds, put whole almonds in the nutribullet, ending up with something close to a course almond meal. Thank you so much!
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Donna
05/131/2018
05/12/2018
I want to thank you so much for this recipe. I absolutely love it, I grow up with these cookies, they taste like my nona's and I missed being able to eat them. I just made a batch for my dad, he will never no they are gluten-free..
The dough was a little hard for me to make into logs because not firm but I did it and it worked perfectly!
The dough was a little hard for me to make into logs because not firm but I did it and it worked perfectly!
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Terry
06/169/2018
06/19/2018
Trying these today...the dough actually looks like 'cake batter' to me...very runny. I even added another 1/2 cup of flour (I measure mine in grams--1/4 cup is 30 grams on the package). Then I decided to let the dough sit for a while to firm up. I don't think you need to melt the butter for this recipe (believe that may be why it turned out to look like a cake batter). I don't know how these taste as I'm AIP right now so I have to wait for 'quality control' to try them.
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WF....
09/248/2018
09/06/2018
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Rating:
As I do often I took the recipe and began to get creative.I had dried anise and no extracts I used my NutriBullet to powder it where I also powdered cashews and almonds in place of the stand mixer and omitted the parchment paper (Because I was out of it) I used coconut oil to lightly grease the cookie sheet raised the heat 20 degrees at both bakes as I live in high altitude.I used a pizza slicer to cut them. I split the ingredients in half as I would just eat too much if they were good.The powdered cashews gave them a slight softness combined with the proper biscotti texture.
Way good !
Way good !
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K.L.
12/356/2015
12/23/2015
I have used your basic recipe: butter, sugar, eggs, salt, and baking powder. I have added and omitted ingredients to make Cranberry-Orange, and Eggnog Biscotti and I can tell you, this recipe is excellent. Thank you for posting it. Simply delicious!!!
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K.L. 12/356/2015 12/23/2015Oh! Don't forget the gluten free flour!!!Reply
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team_paddlebug
01/00/2015
01/01/2015
Love this recipe. I made almond instead of anise biscotti. And added about 5 minutes to the final baking time per comparison between this and Martha Stewart's recipe. I found this recipe didn't dry them out enough. This was such an easy recipe. I had no idea biscotti were easy to make. Also added a bit of almond or coconut flour because I like them. And change sugar out for coconut sugar
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Kate 10/297/2015 10/25/2015Swapping out some of the flour for almond flour is most likely the reason yours didn't dry out enough. Almond flour is very soft, moist (oily) and doesn't give that flour dryness when baked. You might need to bake them even longer to get them dry and toasty.Reply
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