This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favourite Italian cookie recipes.
This is absolutely the best...crispy, crunchy, mild sweet flavor...not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of using almond flavoring instead of anise. Like some others I found the baking time needed was less than the recipe stated, so watch it closely. Here are few tips that I'd suggest to those with less than satisfactory results. Do NOT add more flour. Stir it up as the recipe states and then divide the dough directly onto your well greased baking sheets. Use your hands to form it into a long roll that goes the length of the sheets and then use your fingers or a rolling pin (I used my Pampered Chef little roller) to flatten it out to a rectangle about 4" wide and about 1/2" thick. Bake. Remove from oven and while still hot use a pizza cutter to cut into strips. Flip strips on their sides and return to oven, continuing as the recipe directs. This worked absolutely perfectly for me and was so much easier than transferring a pre-formed roll of sticky dough to the baking pan and then contending with trying to slice a cool (and very crumbly) finished product. Hope this will help some of you and encourage you to try again. It's soooo easy and so tasty with ingredients just as they are! Wish I could give it more stars! I can't keep my hands out of the cookie jar! - 08 Jan 2006 (Review from Allrecipes US | Canada)
Delicious! Great with coffee or as a snack. I did not have anise so used 1/2 Tbsp. almond and 1/2 Tbsp. vanilla intstead. Great flavor! TIP: Once dough is made; get a couple of long sheets of wax paper and split dough into 2 equal parts; place dough half on wax sheet and fold excess wax over dough allowing room for expanision; apply pressure/shape dough without having it stick to your hands or your kitchen counter. Do same with second half. Good luck! - 06 Sep 2002 (Review from Allrecipes US | Canada)
I am a seasoned baker, and have tried many "biscotti" & "mandelbread" recipes over the years. This is the BEST recipe by far. It is simple, does not require the use of a mixer, and is just delicious. Every time I make it and serve it with coffee to guests, the raves are unbelievable, and I always send my company home with some. Thank you Jandee. - 02 Nov 2002 (Review from Allrecipes US | Canada)