I made this recipe this morning. I used maraschino cherries instead of cranberries. I drained them on a paper towel and cut them in smaller pieces. I don't have lemon zest so I just added a few drops of lemon juice instead. Other than that, I followed this recipe and they came out delicious with the perfect texture! Thanks for sharing!
I love this recipe and here are some VERY HELPFUL TIPS: in order to avoid a big mess on the surface where you will turn out your doll to roll and pat into shape . . .FIRST: be sure to mix your dry ingredients before adding to the dough, otherwise, you will get a pocket of baking powder in one bite...yuck! SECOND: after mixing dough, cut out the parchment paper for your cookie sheet and flour it. Drop your mixed dough directly onto it. Flour, roll and shape dough. Pick up the parchment paper with the dough on it and place on the cookie sheet. Brush with egg wash and bake. There was absolutely no mess at all! Enjoy.
Hello Anna, My mum has the beginning of dementia, and once upon a time would make these virtually in her sleep.... but that was then. I care for mum now, and we made these biscotti as you so eloquently demonstrated. Mum wanted me to tell the nice lady on the computer “ thank you”. They are so beautiful to wake up to and provide a yummy smile in the morning.... We are a Greek family living in Australia since the late 50s. All the oldies find it difficult to bake these days so finding your biscotti recipe was priceless for me. Thank you Anna.
Amazing biscotti recipes. I have made the almond and craisin one using orange zest from clementines. That seems to provide more of a citrus kick! Additionally, I reduce the second baking time in half by putting the initially cut cookies on metal cooling racks that can be placed in the oven. By baking with both sides exposed, it saves some baking time when you are making multiple batches for the holidays. These cookies keep very well in tins and actually get tastier over time. 💚
I've wanted to "tackle" biscotti for the longest time and FINALLY did it today with this recipe. It was so easy and the result was not too shabby! Thanks for helping me to be confident Anna!!
Just made these today. I chose this recipe as a base recipe because it looked the most moist. I'm not a fan of super dried out dough when making biscotti. I made a few adjustments: I didn't have almond extract so I used vanilla. I added a tablespoon of flax seeds, just because I wanted to use them up. Also, I replaced 1/4 cup of regular flour with almond flour, and I used olive oil (not extra virgin) instead of vegetable oil. Finally I omitted the lemon zest, and I added the yolk of the egg used to brush on top, in the batter. They came out awesome. Thanks for this recipe ❤
I make this Biscotti all the time since finding your recipe! It's one of my husbands favorites. Thank you for your simple and understandable way of teaching.
Made our first-ever homemade biscotti using this recipe (and another recipe too). Liked how this one came together better and used softened butter vs oil. It came out more cake-like but perhaps will be better once it finishes it's second bake.
I have made the Best biscotti with this technique and recipe! It is absolutely delicious. It is so easy to keep delicious biscotti in my house all the time. I love a big piece for my morning coffee!! When it is gone. I whip up some more!!💖💖💖
I just made this recipe and used walnuts instead of almonds, omitted the cranberries and lemon zest, and used vanilla extract and anise extract. The logs did not spread like the ones Anna made and both are cracked on top. The logs are cooling now and I’m hoping I can slice them without crumbling.
Made this today and it was well-received by my family. I used orange zest instead of lemon only because I didn't have any lemon at hand. I did reduce the sugar level to 140g, and it was yummy. Next time, I'll use less sugar as I still found it a little sweet.
great recipe. I switched it up and used pistachio / cranberry. Going to try dried cherries with almonds with you base recipe with a bit of almond extract and minus the nutmeg.
I made these several times before......I just changed it up a bit with Dutch cocoa powder- organic, chopped pecans, dried cherries and Ghirardelli chocolate chips.😋
I discovered your videos and just yesterday. Wow! Thank you so much for the wonderful way you explain recipes. Yesterday I baked your biscotti and they were loved by everyone. May God bless you for your efforts
I made these biscotti the taste is delicious. The only thing when I cut them they were falling apart. Even after the second bake very delicate falling apart.
Excellent recipe. I used vanilla extract as I am not fond of almond extract, I used 1 tsp. I used Cranraisons.. they worked really well. Its an excellent recipe. I also did the mixing in my electric mixer and double sifted the dry ingredients. I did not use any nutmeg because its not a flavour I prefer... but it all still worked out. Thanks so much for sharing this Anna.
Hello Anna, I want to tell you that I've been following your show for a few months now and I really like your shows, especially the live tutorials! How can I get information in advance about when you're going to do a live tutorial? Because I don't want to miss any of your tutorials?
I was wanting to make some of these for my mom for Christmas. So this is perfect timing. Will definitely give this a try and the chocolate ones they would be perfect for stocking stuffers. Thanks!
Thanks Anna! Do u have any tips on cutting? I used a bread knife and they broken into pieces and went crumbly when I cut them. Would that be because I haven't baked them long enough the first time or it isn't cool enough to cut?
These biscotti are delicious! I had to substitute orange zest for the lemon, but I can't imagine they could be any better! Crunchy, fragrant, and oh so good! 😋
While these biscotti’s were yum., they do crumble post the first bake. Its quiet difficult to cut without the pieces falling apart. I did add chopped almonds reading the previous comments. Do u think I should increase my first bake time??
Thank you for sharing the recipe. I took the time to make it and this is my feedback. I really believe in feedback, it gives you a perspective about your cooking and helps you to get better and excel in your art of cooking or baking. From 1 to 5 where 1 is the lowest and five the highest score Complexity : 3 Explanation : 3.5 Execution : 3 Ingredient balance: 3 Odors/Flavors: 3 Presentation: 3 Texture: 3 Score:3.07 Improvement: * Less sugar, this is almost too sweet and it conflicts with the coffee flavor* Cooking time is way too long and need to be adjusted to your oven * Biscotti are getting too dry, almost too friable * When putting the dough on the tray, first rub your hands with some cooking oil since the dough is very very sticky instead of flour. * Almonds should be a little roasted a little bit before they will be crunchier * If you want tour biscotti to be less dry make your egg wash with 1 tablespoon of milk instead. Again, you provide the recipe and I test it...
Yes, you are using a serrated knife, but you are not using it like a serrated knife where you actually take advantage of the entire reason for having a serrated edge which is to use long sawing motions to cut through something relatively delicate. You could have just as easily used a standard chef's knife like that.
Hi, thanks for the delicious recipe. I tried the same recipe, there is a smell of baking powder in the biscottis, why is that? and what can I do to avoid it? Thanks in advance!
She is sharing the modern approach to her biscotti. I am sure there are other ways to make biscotti but she is sharing how modern living can create such beautiful cookies. Just a thought!
I have a question, when you bake the biscotti is it OK to bake them in a convection oven and lower the temperature by 25° or is it best to keep it at 325 and still cook on convection or in a 325 degree regular oven?
I made this recipe this morning.
I used maraschino cherries instead of cranberries. I drained them on a paper towel and cut them in smaller pieces.
I don't have lemon zest so I just added a few drops of lemon juice instead.
Other than that, I followed this recipe and they came out delicious with the perfect texture!
Thanks for sharing!
I love this recipe and here are some VERY HELPFUL TIPS: in order to avoid a big mess on the surface where you will turn out your doll to roll and pat into shape . . .FIRST: be sure to mix your dry ingredients before adding to the dough, otherwise, you will get a pocket of baking powder in one bite...yuck! SECOND: after mixing dough, cut out the parchment paper for your cookie sheet and flour it. Drop your mixed dough directly onto it. Flour, roll and shape dough. Pick up the parchment paper with the dough on it and place on the cookie sheet. Brush with egg wash and bake. There was absolutely no mess at all! Enjoy.
Thank you
For the 2nd tip, if your dough is not dry enough it will mess up your parchment paper
Just use cling wrap its easier to roll and flatten the dough. 😊
lol@@glow8597
Hello Anna, My mum has the beginning of dementia, and once upon a time would make these virtually in her sleep.... but that was then.
I care for mum now, and we made these biscotti as you so eloquently demonstrated.
Mum wanted me to tell the nice lady on the computer “ thank you”.
They are so beautiful to wake up to and provide a yummy smile in the morning....
We are a Greek family living in Australia since the late 50s. All the oldies find it difficult to bake these days so finding your biscotti recipe was priceless for me.
Thank you Anna.
These were the most delicious biscotti biscuits I’ve ever eaten. Absolutely amazing!
Just baked these biscottis and they turned out amazing! Completely addictive...😋
This is the best biscotti recipe ever! I’ve been making this for years now and my family loves it! Thank you.
I had no idea that they would not stale as quickly and last longer when twice baked. Learn something new every day.
I'm so envious of everyone who works in the studio and kitchen with Anna, they must be getting treats and eating a feast every day! Yum!!!
Anna is so good at instructing everything she does look super easy!
I’ve made these four times now! Always a hit! So easy and delicious! Thank you!
Love this woman,love all of her recipes! ❤
Amazing biscotti recipes. I have made the almond and craisin one using orange zest from clementines. That seems to provide more of a citrus kick! Additionally, I reduce the second baking time in half by putting the initially cut cookies on metal cooling racks that can be placed in the oven. By baking with both sides exposed, it saves some baking time when you are making multiple batches for the holidays. These cookies keep very well in tins and actually get tastier over time. 💚
Thank you. I didn't know we could put the cooling racks in the oven. Do u put them directly in or om a baking sheet?
I've wanted to "tackle" biscotti for the longest time and FINALLY did it today with this recipe. It was so easy and the result was not too shabby! Thanks for helping me to be confident Anna!!
Remove the salt she is adfing too much salt
Just made these today. I chose this recipe as a base recipe because it looked the most moist. I'm not a fan of super dried out dough when making biscotti. I made a few adjustments: I didn't have almond extract so I used vanilla. I added a tablespoon of flax seeds, just because I wanted to use them up. Also, I replaced 1/4 cup of regular flour with almond flour, and I used olive oil (not extra virgin) instead of vegetable oil. Finally I omitted the lemon zest, and I added the yolk of the egg used to brush on top, in the batter. They came out awesome. Thanks for this recipe ❤
I enjoy your cooking style as it is not that complicated like some others and it makes me want to try to do it. Thanks a lot.
This is the second time I bake biscotti but this time was the best recipe with the best results. They were good....
I make this Biscotti all the time since finding your recipe! It's one of my husbands favorites. Thank you for your simple and understandable way of teaching.
Made our first-ever homemade biscotti using this recipe (and another recipe too). Liked how this one came together better and used softened butter vs oil. It came out more cake-like but perhaps will be better once it finishes it's second bake.
I have made the Best biscotti with this technique and recipe! It is absolutely delicious. It is so easy to keep delicious biscotti in my house all the time. I love a big piece for my morning coffee!! When it is gone. I whip up some more!!💖💖💖
Anna this is the best recipe ever.I had few but Yours is the BEST.Tanks ❤
This recipe is amazing, the best biscotti recipe I have found. Thanks Anna
I just made this recipe and used walnuts instead of almonds, omitted the cranberries and lemon zest, and used vanilla extract and anise extract. The logs did not spread like the ones Anna made and both are cracked on top. The logs are cooling now and I’m hoping I can slice them without crumbling.
I know this may sound odd but mine were crumbly and not crunchy. I will try again. I added mace to this and loved that background note.
I made these today... Totally loved it. Wow what a result. I am going to make it again and again.
I made them like this.. Came out so well.. Thank you ❤
Apparently this is the best biscotti recipe I have seen so far. Delicious 😋
Made this today and it was well-received by my family. I used orange zest instead of lemon only because I didn't have any lemon at hand. I did reduce the sugar level to 140g, and it was yummy. Next time, I'll use less sugar as I still found it a little sweet.
This is my favorite recipe. They are so delicious. Thankyou Anna
Just made these cookies and they are delicious. My grandmother would be proud. Plus the house smells so good I never want to leave❤️🙏🏻😋
Just Follow the recipe made biscotti. It’s delightful. Thank you for sharing the recipe
great recipe. I switched it up and used pistachio / cranberry. Going to try dried cherries with almonds with you base recipe with a bit of almond extract and minus the nutmeg.
Thank you so much Anna Olson for sharing this recipe.
I made these several times before......I just changed it up a bit with Dutch cocoa powder- organic, chopped pecans, dried cherries and Ghirardelli chocolate chips.😋
I discovered your videos and just yesterday. Wow! Thank you so much for the wonderful way you explain recipes. Yesterday I baked your biscotti and they were loved by everyone. May God bless you for your efforts
Ana, I just finished baking them and they are very delicious thank you!😊
Looks delicious Anna 🥰 Thank you. Wonderful cooking demonstrations always!
Excellent recipe. Just like I remember back in Italy.
i love your tidy kitchen and neat methodology. very inspiring ❤❤
I made these biscotti the taste is delicious. The only thing when I cut them they were falling apart. Even after the second bake very delicate falling apart.
Made these , and they came out great! Thanks for the recipe
Thank you Anna, looks like a straight forward recipe. Can't wait to try it. By the way, have any advice re savory biscotti? Much appreciated.
These cranberry almond biscotti are super fancy !!!
Thanks for sharing this lovely delicious recipe. Love from South Africa ❤️🇿🇦
Excellent recipe. I used vanilla extract as I am not fond of almond extract, I used 1 tsp. I used Cranraisons.. they worked really well. Its an excellent recipe. I also did the mixing in my electric mixer and double sifted the dry ingredients. I did not use any nutmeg because its not a flavour I prefer... but it all still worked out. Thanks so much for sharing this Anna.
Well done Anna we have the biscuit here in morocco Moroccan and Jewish moroccan have the same bisuits its real delicious with Moroccan tea
Hi Anna! Your recipe is amazing. So well explained! I love how you make baking so easy detailed and beautilful 💖
Great Presentation! Clear instructions, very well done. Thank you so much. My favorite are Anisette biscotti :) Grazie
I like Ana Olson recipes
I adore almonds, this is perfect cookie for my taste 🥰
Awesome. Thank you. Will try it tomorrow.
It is so nice to watch you baking, Anna.
I always make this for my husband, friend and all like it👍😊
Ur my favorite when i was kid and i remembrt u watch your videos have a great day anna Olson
Tried your biscotti recipe second time today and results were great 😊
Thanks she’d Ann for sharing your recipe the biscotti look great thanks 👍🤗🌹Margo
Hello Anna, I want to tell you that I've been following your show for a few months now and I really like your shows, especially the live tutorials! How can I get information in advance about when you're going to do a live tutorial? Because I don't want to miss any of your tutorials?
Just discovered your channel ❤❤❤❤❤EXCELLENT PRESENTATION! Will make these for sure ! Thank you !😀
This makes biscotti look so easy! Thank you!
Great recipe! Made them this evening, very easy to make, tastes great.
Superb recipe and even better instructions. Thank you!
Such a great recipe. They turned amazing. I was surprised that even I could do it🫤❤️
I was wanting to make some of these for my mom for Christmas. So this is perfect timing. Will definitely give this a try and the chocolate ones they would be perfect for stocking stuffers. Thanks!
A fantastic recipe👍👍😋😋thank you so much for sharing it🙏❤👋
Best recipe I have seen yet.
Great biscotti recipe , a must try, simply delicious
I try your recipes today . It is amazing . Thank you very much . Love from Vietnam .
Excellent Video... Love it.
and I love your Dream Kitchen...
I like your version better! Excited to try this out. Would the steps and measurements be the same if i used whole wheat flour? Thank you
Thanks Anna! Do u have any tips on cutting? I used a bread knife and they broken into pieces and went crumbly when I cut them. Would that be because I haven't baked them long enough the first time or it isn't cool enough to cut?
It's such a beauty to watch you cook and bake.🥰🥰
Hi Anna, this is a great recipe. Should i use bottom and top heat with deck oven? Or just bottom heat? Thank u 😘
I was just looking at this recipe in your cookbook yesterday. I love biscotti!
I've made this recipe several times and it's fantastic - you won't be disappointed!
why everyone call them biscotti? in italians, biscotti means cookies and this one in particular are cantucci... just a question eh not a polemic
Good morning. I just made them it was easy and tastes so good but the texture is really friable or crumbly. Thank you
I made this recipe today using pistachios and dates…….delicious!
Fantastic recipe chef 👍👌😍. Thank you for your effort 🌞
These biscotti are delicious! I had to substitute orange zest for the lemon, but I can't imagine they could be any better! Crunchy, fragrant, and oh so good! 😋
While these biscotti’s were yum., they do crumble post the first bake. Its quiet difficult to cut without the pieces falling apart. I did add chopped almonds reading the previous comments. Do u think I should increase my first bake time??
Thank you for sharing the recipe. I took the time to make it and this is my feedback. I really believe in feedback, it gives you a perspective about your cooking and helps you to get better and excel in your art of cooking or baking.
From 1 to 5 where 1 is the lowest and five the highest score
Complexity : 3
Explanation : 3.5
Execution : 3
Ingredient balance: 3
Odors/Flavors: 3
Presentation: 3
Texture: 3
Score:3.07
Improvement:
* Less sugar, this is almost too sweet and it conflicts with the coffee flavor* Cooking time is way too long and need to be adjusted to your oven
* Biscotti are getting too dry, almost too friable
* When putting the dough on the tray, first rub your hands with some cooking oil since the dough is very very sticky instead of flour.
* Almonds should be a little roasted a little bit before they will be crunchier
* If you want tour biscotti to be less dry make your egg wash with 1 tablespoon of milk instead.
Again, you provide the recipe and I test it...
Great evaluation...
So yummy and tasty my family never let finishes this ❤
Thank you for your amazing recipes. My family thanks you as well🙂
Sugar 🐧
vegetable oil 🍞
Eggs 🥐
Lemon zest 🥖
Almond extract 🥯
Raw almonds 🕷️
Dried cranberries 🧇
All purpose flour 🥞
Baking powder 🍳
Ground nutmeg 🥚
Egg wash 🧀
Scile them up🥓
Arrange them upright 🍛
Bake them for about 25 minutes 🥩
Yes, you are using a serrated knife, but you are not using it like a serrated knife where you actually take advantage of the entire reason for having a serrated edge which is to use long sawing motions to cut through something relatively delicate. You could have just as easily used a standard chef's knife like that.
Amazing recipe I have tried it and it turns out excellent 👌🏻
Good Morning Anna, those Biscotti Cookies looks Amazingly Yummy!!! I love these Cookies, Phenomenal Recipe my Friend!!!
Easy recipe with yummy cookies. Switched almond extract to vanilla as I didn’t have any. But cookie came out good overall
Simple ingredients that make a perfect recipe👍
Delicious! Totally easy to make!
At last I'll be able to make my own biscotti. Excellent video, easy to understand and follow. Thanks for sharing.
Looks yummy and you make it sound easy and doable 😀. Definitely encouragement to try it
I tried your chocolate biscotti super good now time to make this biscotti
Anna, thank you so much for upload this recipe. Finally ... i did it‼️‼️‼️ 🎉🍻💃🏻
It's true : this biscotti, soooo addictive
I never knew how easy it is to make biscottis! Hubby has been asking me to make some, so this recipe came just in time!
These look delicious. I am used to scooping flour into measuring cup. I see that you dip the cup into flour then level off. Does it make a difference?
this recipe is great I do it always thank you 🤩😋😍
Hi, thanks for the delicious recipe. I tried the same recipe, there is a smell of baking powder in the biscottis, why is that? and what can I do to avoid it?
Thanks in advance!
The traditional recipe for biscotti contains no butter, oil or milk. The required moisture comes from eggs.
I have an Italian grandmother she said Bonkers to that
She is sharing the modern approach to her biscotti. I am sure there are other ways to make biscotti but she is sharing how modern living can create such beautiful cookies. Just a thought!
I just made your Biscotti, they turn out nice. But do you have to put eggs on top or next time?
Just tried the recipe and l love it !! Süper easy, very delicious;))))
I have a question, when you bake the biscotti is it OK to bake them in a convection oven and lower the temperature by 25° or is it best to keep it at 325 and still cook on convection or in a 325 degree regular oven?
Made these today. So delicious!