This is a simple recipe for biscotti, no frills just the basic plain version to get you started on making and enjoying this great Italian biscuit.
I replaced the aniseed essence with lemon essence though it could do with an extra 1/2 teaspoon of it. I didn't chop my almonds finely enough which made it difficult to slice so with a bit more trial and error this will be a recipe for the books! - 09 Dec 2008
This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond extract for the anise and brushed the logs with beaten egg whites before baking. I also baked them longer the second time. I then made 4 separate logs with four different flavors. They were Cherry flavored dried cranberries, sweetened coconut flakes, walnuts, and cocoa powder (2 tsp)and chocolate chips. The cranberries were the best! This is a great base recipe -- and I will for sure make it again! - 25 Jan 2004 (Review from Allrecipes USA and Canada)
I am getting so many compliments on my biscotti! From Italian people too!! I've made this recipe twice. At first you'll think the dough is too sticky but the large amount of butter in the recipe makes it easy to work with. Once I got to the point of adding flour I changed to a dough hook on my stand mixer. Without that, this could get tedious to mix. Excellent recipe - thank you! - 11 Mar 2003 (Review from Allrecipes USA and Canada)