Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights

I love this cookbook! The best thing about biscotti is that they give you so much flavor for so little fat and calories ... and this cookbook has more delicious low-fat biscotti recipes than any other I've seen. (So many others have butter-based biscotti recipes; many of these recipes contain neither oil nor butter.) The meringue recipes are equally varied, although there are fewer recipes. I think this is a terrific cookbook, and I'm thrilled to own it.

I've just baked my first biscotti from this book (Double Chocolate Almond Biscotti). I tried to follow the recipe precisely but I didn't have parchment paper so I used greased foil, I didn't have almond extract, I put chocolate chips in the dough instead of almonds, the egg & sugar mixture would not thicken AND the dough was so sticky it would not form into a log as was needed so I wet my hands & shaped it as best I could AND....... oh my god it came out perfect...d elicious.... fabulous!!!So this recipe is a keeper. Hope the rest are the same but I'm really into chocolate biscotti for now so I'll experiment with that.P.S, there is no butter in the recipes! This is for the figure conscious eater!

I have tried several of the recipes, with great results.The US measurements haven't been a problem for this Kiwi cook - if the mix is a bit dry or moist I just add a little more of the wet or dry ingredients.No need for the food processing equipment mentioned, I have coped without quite happily...

I've made many of the biscotti in this book and they've all turned out wonderfully. I especially like the espresso biscotti. It is easy to substitute ingredients -- I've added jalepano peppers to the sesame biscotti to rave reviews. I haven't purchased all the extracts suggested, but the baking parchment is a must.

This book's got lots of excellent biscotti recipes, and I'm having fun trying a new one each week. Cranberry Pistachio was great, as were the Orange Almond.... Can't wait to try the Pignoli. Recipes are easy to follow, and produce great results. I like the fact that they aren't all sweet, and that they don't all require a food processor, etc. Her suggestions about the King Arthur Baker's catalogue for specific ingredients are great.Benissimo! The folks at work are enjoying the results.