Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie

I finally baked a batch of biscottis using a recipe from this book. Starting from the beginning things didn’t look right. The ratio of 1 cup sugar per 2 cups flour - too much sugar, too sweet. Then it says to mix flour/sugar/ other dry ingredients and then add liquids, well.. sugar doesn’t dissolve then properly in the dough, you can still feel it and see it when shaping logs.. then when the biscottis are twice baked, they become hard as a rock, impossible to even take a bite without hurting your teeth.. If I would stick to the idea of not adding butter/oil to the dough, I would at least cut sugar to 3/4 cups and mix it with eggs first till it dissolves! Many recipes online have butter/oil in the recipes of biscottis, and I think I would rather try those with the flavoring ideas from this book, than baking an exact recipe from this book again. Just wasted time and ingredients today.. Also the pics in the book show you that those biscottis are heavy, dense.. not edible((

I must admit to being quite impressed. Tired of my day in and day out cookies ( brownies and choc. chip ) I wanted to try another favorite (biscotti )I do have another specialized Biscotti book, but this looked too good to pass up.My first biscotti baked was Orange and Pistachio ( page 38) I decided to add mini chocolate chips and dried cherries to the mixture.I doubled the orange peel/zest.Beyond Yummy. My secret was to slice them, then rebake at 200 degree's for 45 minutes until very crispy.I let them cool in the oven overnight…. then dipped them in dark chocolate ( tips ).My family begged me for more.I am looking forward to trying many other recipes in this delightful book.

I have cooked from all of Domenica's published cookbooks and consistently her recipes are stellar in clarity and direction, terrific tasting, and ones I earmark to make again. Ciao Biscotti is no exception. In love with the Fig Biscotti, Chocolate-Almond with Pistachios, and next on my list are the Coconut-Lime biscotti because I love mixing it up with unexpected flavor combinations.

I have more biscotti books than I need, but I could not resist another one. Thus far I have tried only two recipes, and both were a success. The Coconut-Lime version is a winner! If you are in the market for a biscotti book, this one should be high on your list.

Some of these recipes are inspirational. Some are ones you might like, but might find the recipes in other books. I plan to make the almond and aged Asiago ones, in additon to the fig and fennel ones around the holidays.

I don't write reviews very often but have to say that the biscotti recipes in this book are excellent! I always make biscotti over the holidays as gifts and typically prefer the savory ones however, the chocolate-ginger and triple iced lemon biscotti are particularly excellent! Of the savory recipes, the pancetta and the gorganzola/walnut are my favorites. Highly recommend if you love holiday biscotti!

Not really what I expected. I donated it within a few days of receiving it. I've made lots of biscotti in my 65 years. This book made the process seem more difficult than it is.

My son loves biscotti and has found these recipes to be reliable and tasty.

I thought there were new biscotti recipes that I couldn't find on the internet. Disappointed. I have already made half the book before receiving it.