I made these last week, as well as the chocolate hazelnut biscotti. They came out great. I love the way you teach. You have an appreciation in how these ingredients come together. You are a joy to watch!
Your video presentation is amazing, you make this look not just easy but fun. Admire your immaculate oven & cooking space. Especially, appreciate that you put all the spices, etc in that pretty green plate ahead of time and added in one swoop! Thanks for inspiring & teaching me!
I have made a batch of your biscotti before, I think they were the Christmas ones with the fruit and nuts and they're delicious. Definitely making these. Love coffee, thank you stephanie
This biscotti I made this week and I was going to leave out the clove. I felt you were nuts putting clove in the coolie! I couldn't have been so wrong. Just the scant 1!4 tsp. was really good. I was so surprised!
I baked these today and they turned out great. I used milk as the alternative to the coffee and also added cranberries. This will be my go to recipe for biscotti. Thank you so much for such an easy recipe and for making a novice feel like a seasoned baker 🙂
I am going to make these for Christmas ! Last year was such a washout in the UK because of Covid , but this year the family are going for it ,big time !!!
Hi stephanie, it's a pleasure watching ur videos. All the details you give in every video is great thing. I have tried many of your recipes and they all came out well... I request you to make a video for using Russian piping tips and which frosting is good for using them. Thanks
i love ur biscotti :) i forgot to put baking soda in my biscotti but taste is really good and looks same with ur biscotti.i love your video.thank you so much
My Anise Biscotti recipe is now 75 years old and taught to me by my mother-in-law when I was 21 years old and I've yet to find one to equal hers. Coming rom an Italian family and marrying into one Italian cooking is my best. Remember. Biscotti in Italian means cookie and it can be any kind so when giving a recipe do describe the kind. I would be happy to give anyone my recipe.
In my country we call them "Croquet" , and it's almost the same recipe used by you, Stephanie, exept that we add also some dried raisins, and the dough is made by adding also butter... Thank you so much for this new recipe ( and also for the AMAZING lemon meringue tarte one ) Can't wait to try it too ^_^
Today I tried this recipe. It's also a keeper. Very delicious. I had the same problem with some of the ends breaking off but that's not enough of a problem to not make these again!!! I must say that I enjoy looking at your videos and trying your recipes. They never fail me! Keep up the great work.
Hi Stephanie! Whenever I try your recipe-it's always a success! Would you have a cook book soon??? Was looking at Amazon and other sites, would loveeee to purchase one! 🙌👍🏼❤️❤️❤️
+Joy of Baking thank u for your response! Will keep watching your Chanel for awesome-goodness recipes! Thanks for sharing your lovely recipes! You are indeed a blessing! ❤️❤️❤️
I've been looking for a non-almond flavoured biscotti recipe, and I think I'll try this one! And the best part is that I already have all the ingredients :)
Hi Stephanie,I am a lover of biscotti, ur biscotti looks good and most important they are so simple to make..will try it soon..thank you so much for all yr wonderful recipes.
i have made two batches from this recipe. The first batch is for my 76 year old mum which i purposely make it more chewable. The second batch is for my sister and her colleagues. Everybody enjoy it. Thank you Stephanie.
Hi, Stephanie. Those biscottis look really beautiful. You are really talented and influential when baking. I have a question: how many recipes do you have in your library? Please let me know. Have a wonderful day, Stephanie.
Dear Mrs. Joy, I am very grateful for the videos you shared. I'm Vietnamese, I am not good at listening to English. So I hope you will rewrite the formula that helped me conquer the cakes from your youtube channel. Thank you very much.
Hi Stephanie, great recipe once again! Can I put this recipe dough into loaf pans and cut them thinly (1/8 inch or less) instead to make biscotti thins?
+Joy of Baking oh gosh! George coffee biscotti which I can eat guilt free! you just made my day :) I've tried many of your recipes, all turned out lovely but the one that stood out was the cream cheese frosting with whipped cream on your red velvet cupcakes. Brilliant.I even added orange zest and it was lovely thanks again!
+Μάνος Καραμάνος If you notice at 11:30, it seems like the outside is crispy like toast, but the middle is chewy. :) That's the way it's supposed to be.
+Amanda Fernandes So my vision is good, yay!!! :P haha. That's what I understood but I wasn't quite sure. After all she said that if you want to make it crispier you can, if you want them more chewy like hers then that's good too. :)
BTW: FORGOT TO ADD, YOU HAVE A PERFECT VOICE FOR THE COMPUTER. MOST, FEMALE CHEFS, HAVE IRRITATING VOICES. WHY DO WOMEN THINK THEY HAVE TO HAVE HIGH PITCHED VOICES IN ORDER FOR US TO HEAR THEM. I HAVE TRIED MANY OFF THE RECIPES YOU OFFER. CIAO! LUV, LUCCIA.
Hi Steph! i have several questions: 1. I only have instant coffee powder, how many tsp should i use? and how many water for it? 2. is it ok to take off the cinnamon and cloves? Thanks! :)
@@joyofbaking Hi Stephanie. I gave it a try with my freshly milled flour. They turned out fantastic. BTW, I really appreciate that you post your recipes with metric weights. Once you use a scale you don't go back to cups!!! Continued success.
