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5

Average Rating:

Total Reviews: 4

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  • on April 09, 2013

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    Bravo, Gabriele! I followed this recipe exactly, I even ordered the Lievto Pane Degli Angeli online (found it in less than a minute. The biscotti came out perfectly, even when reviewed by a friend that was born and raised in Italy.
    The extra tips were most helpful and made this recipe really quite easy.
    Everyone that has tried them has requested the recipe. Grazie!

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  • on January 10, 2012

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    This recipe is great. The optional extra egg yolk was added to keep the dough from totally crumbling. I didn't have the Pane Angeli lievito, so I substituted 16g of regular baking powder. Also added 1tsp of almond extract for a little extra flavor, and coarsely chopped the almonds. I couldn't wait for an initial overnight cooling, so the second baking took place about 1 1/2 hours after the first. I cut mine almost 1" thick, so I got less than half the number the recipe anticipates.

    Cookies came out beautifully toasted, very crunchy but not hard as a brick. I think the key here might be the amount of baking powder used. Most other recipes use almost half what this calls for (in proportion to the flour, and subsequently end up too hard because the dough can't raise adequately. On TV Gabriele says it took him something like 2 years to perfect his recipe. If he was using other popular American recipe sources to start from, it's no wonder it took him so long.

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  • on October 28, 2011

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    These were the best ones I have ever made. Great recipe

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  • on August 07, 2011

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    When watching the show, Gaby said to bake 375 degrees for ten minutes and 350 degrees for 30 minutes. Is this correct? Want to make soon. Put 4 stars but haven't made them yet. Will rate again after baking.

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