The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Recipe Reviews
andrew from Vancouver Island, BC
I'll just add my enthusiastic agreement to the other reviews. These were excellent biscotti. I also didn't have anisette, so I just used a little almond extract instead - the anise seeds seemed to be fine by themselves. I might also try this one without the anise seeds - it looks like a good base recipe to experiment with.
aj12754 from Montclair, NJ
Although I found it a bit challenging to work with the dough (I've never been much of a baker), I ended up with a biscotti that I love -- both flavor and texture.
I used the almonds rather than the hazelnuts. Compared to my usual recipe for almond biscotti (from Fine Cooking), this has a finer texture and a more subtle flavor.
I didn't have any anisette, so I used about 1/4 tsp. of anise extract. I also had to bake the biscotti (first bake) quite a bit longer than the 15-20 minutes called for in the recipe.
Queezle_Sister from Salt Lake City, UT
Crunchy, sweet-salty, nutty (almonds), and perfect.
This was the best Biscotti I've ever had. The recipe says that it gets better after a couple days - but I cannot imagine how one can let these wait.
I prepared a single batch to see if its good enough for the neighbors. I found that I had to bake the initial long rolls quite a bit longer than the 15 - 20 minutes suggested; probably I baked them 30 minutes and they were still fairly soft.
I didn't have the anisette that the recipe called for, and substituted Pernod, a french liqueur with a distinct anise flavor. The cookies had a lovely but subtle anise flavor.
Highly recommended!
(edited 22nd December 2010) (0) comment (3) useful
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