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When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.

Source: Everyday Food, January/February 2007
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37
  • Becky from Oregon
    10 JUN, 2013
    so... I didn't have the ingredients for this recipe so I improvised. I had almond flour... so I used that. I used stevia in place of sugar. I had slivered almonds instead of walnuts and no raisins. OTHERWISE, I followed the recipe exactly! :) ... result? awesome biscotti that is actually paleo and gluten free! woohoo.. oh, did I mention yummy as well?? Look forward to having raisins or some other dried fruit.
    Reply
  • MS12171593
    17 FEB, 2012
    I would appreciate it if people would not hawk other websites in the comments. If the moderators could delete them or give us the ability to mark it as spam, that would be a good thing!
    Reply
  • katstar
    23 JAN, 2011
    I don't always have the best luck with biscotti, but these turned out fantastic! Easy to slice [maybe due to my knife being freshly sharpened] and I found the texture very nice. Re. the "too eggy" comment: try Egg Replacer to reduce egg taste.
    Reply
  • rock63roll64
    21 APR, 2010
    Made this tonight. Used only white flour, since I ran out of wheat. Added some cinammon. My husband liked it and so did I. Simple to make and fast. I am ready for my company, hopefully they will be lucky to get some. Ha! ha! THANKS!
    Reply
  • flits21
    20 JUN, 2009
    Just okay... good texture, like the raisins but too eggy in taste. won't make again. The best biscotti recipe can be found at the Culinary Institute of America's website.. go to enthusiasts then recipes..
    Reply
  • ShilpiKapoor
    10 JUN, 2009
    Is there a substitute for this biscotti recipe?
    Reply
  • slurp
    13 JUN, 2008
    Very addictive. Very simple flavors but very yummy. The whole wheat combined with the walnuts make for a very nutty biscotti. Clean vanilla notes. Aleady a regular snack at home.
    Reply
  • ehguy11
    18 FEB, 2008
    Crispy and delicious....these biscotti are simple to make. I doubled the recipe, split the dough in two and made one batch walnut/raisin and the other batch almond/dried cranberry. I use one cookie sheet to bake both loaves, then 2 sheets for the second round of baking. I store them in big canning jars on my kitchen counnter for a quick guilt-free snack.
    Reply

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