A festive biscotti recipe that's nice to make round the festive season. They keep a long time and are even better dipped in melted plain chocolate.
These were an instant favorite. I used juice from the zested orange instead of the liqueur and drizzled white and semisweet chocolate over the finished biscotti. Baking these on parchment paper, especially the first baking, made for a much easier transfer to the cooling rack. Absolutely delicious! - 28 Dec 2007 (Review from Allrecipes US | Canada)
This was the easiest biscotti I have ever made! I always cook on a stone, and with the even distribution of heat, the cookies came out simply perfect! I did sub. orange juice for the liquor and made 1 batch with double cranberries instead of nuts - due to allergies. Overall, they were AMAZING! - 17 Dec 2001 (Review from Allrecipes US | Canada)
I've made this recipe twice now and they turned out wonderful both times, the only difference was the choice of orange liquor. The first time I made them I used Triple Sec and the second time I made them I used Grand Marnier. The batch with the Grand Marnier was superior by far. When I make these again I will bake sure to use the Grand Marnier. - 17 Feb 2008 (Review from Allrecipes US | Canada)