If you've never tried making your own biscotti you'll find it's a lot easier than you thought (and cheaper than store bought, too)!
This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recommend trying it out. I also used dried figs instead of raisins, which were a nice change of pace. - 26 Jan 2004 (Review from Allrecipes USA and Canada)
This is consistently one of the best biscotti recipes I have-I substitute dried cranberries & pecans and add a little orange rind (eliminate the cinnamon); you can use other substitutions as well. It's one of my favorite 5 biscotti recipes. Everyone loves it. - 09 Oct 2001 (Review from Allrecipes USA and Canada)
Great recipe. I use my food processor to coarsely grind the raisins and nuts. I also cooked them a little bit longer so they would be dry and crispy. I had no trouble cutting them with the nuts and raisins chopped fine and always use a serrated knife or an electric knife works well also. - 29 Jun 2004 (Review from Allrecipes USA and Canada)