Mmmm...these make us want to cozy up with a hot cup of coffee right now!

You have such sophisticated style. I love all of your videos and thank you for posting them even though you still have work! I will try to make these for my children's teachers!

They say we eat with out eyes. Your biscotti are beautiful and I'm sure they are luscious. Thank you.

Tatyana, your directions are so clear. Thank you for sharing such an amazing recipe. Making these biscolitious cookie this weekend.

Cat Nelson : tip use zip lock bag for the white frosting and cut a tiny tiny hole one end and drizzle carefully but when decorating It ran out from a tkl Perfectly. The smaller hole the more control. also make see you have an everything melted and ready on your assembly line cause the melted chocolate Definitely sets FAST. thanks and Merry Christmas and Happy New Year.

These look delicious! I'll have to make some. Thanks for the recipe!! ☺

Hi Tatyanas, I made these for Christmas & they were a great hit! Thank you for sharing and best wishes for the New Year!

Thanks.

Thank you again for sharing this wonderful recipe! I am just making it again for a surprise for my friend’s birthday, with roasted almonds and tart Montmorency Cherries. She loves it! I also making this biscotti now for years as a Christmas present.They are so yummy even with or without any nuts, dried fruits or chocolate. Can’t wait to see my friend’s face when I show up and have a bite with her with coffee.

Love these! I will pair these with the chocolate espresso spoons to give as gifts next Christmas! I really enjoy your video's, you're a lovely young lady!

Looks great going to try your recipe. Thank you

NUM!! What a great idea for a gift.

Love Biscotti's of any kind. can;'t wait to bake these. YUM

You're so pretty and talented in baking! Can't wait to bake these for the first time! :)

I tried so many recipes for the biscotti and your recipe the one pop up you are amazing 😃

These look so deLish!! I'm so excited to try them.. all my favorite ingredients! Thanks for sharing!!

those look so nice

you are awesome! I've been wanting to try making some. this is super easy! thanks

These will make really good gifts.

الوصفة جميلة لقد جربتها بالامس ،اعجبتني شكرا علي الوصفة

I think i got the right recipe for biscotti, thank you so much for sharing with us!💐💐💐

Loved, loved❤your recipe, so easy, explained step by step, definitely I will make those biscottis!!!

Wowww this is amazing.. And you look gorgeous as always

Hi Tatyana. Have tried various biscotti recipes, but none as tasty as yours. Thk u

Hi Tatiana, delicious biscotti thankyou so much I love your recipes.

thank you MERCI شكرا كثيرا لكي انه كعك رائع

Your recipes are very good thank you gorgeous

your recipes are all absolutely gorgeous!!! great demonstrations & you are so beautiful =)

Привет ) Thank you a lot . I've seen many of ur videos , and they're unbelievable amazing .

I love your cooking & your videos Tatyana!! xxx

love love love ur baking 💗💗💗

Im baking a batch now. Not having a kitchen aid mixer sure does take me extra time. I'll post a picture tommorow.

Good job, I'll try to do them. Crossing My fingers, hope they work. Much love all the way from Egypt. Have a great holiday and Happy Christmas!

Love uuu tatyanaa , ur the best teacher in youtube :) Awsome recipe :)

Excellent very good simple and well instructed

You're so creative

Thanks for sharing❤🇵🇭

I'm so surprised that you didn't reach 1 million yet!!! You deserve 10 millions followers!

I love your channel !!! Try using a piping bag with a big mouth. You can cook them once instead of twice. Love you.

merci beacoup pour votre recette

Amazing video, thank you, Tatjana

Amazing

i did first bake right now.but i have second bake .:)

Sposibo VERRY nice👍

Hello tatyana. This is a verry good video. In my oppinion you should have more viewers. Sorry for my bad english :) ti prosto maladetz!

loooooove your show

Excellent way of teaching thanx millions they look yum will surely try them. Whats oven temp can i put on 150°? Thanx once again

😊

Lovely.. Thank you. ❤

Wow yummie! I'll make them the same way you did! XO

HI, Tatyana you are truly talented and oh so inspiring...love your new Biscotti recipe which i plan to try shortly...I need to know if the hazelnuts you use have to be toasted..and do u use the skins too? Another question...do u bake them a second time for 2 hours at a lower temperature...will they not be too hard...as my other recipes don't take that long and are still crisp . and by the way your garnish is a winner :) Look forward to you response....Risha from Australia

You made me hungry lol

Great recipe, excited to try it this weekend! How long do these last at toom temperature?

nice

Love your show. U r pretty too

I am going to give these a try. How long do they keep in a airtight container?

U r soooo beautiful.. Love ur recipe..

They are so good😋 I gave some to my family. I don't know how to add a pic😔

hi....I am vegetarian....what can use in place of eggs

Isn't it cut side up, then flip? You're suppose to bake for the second time on their sides.

You always had Beautiful Hair 😊

what are you using for the drizzling?? Is it a plastic bag??? very nice recipe. thanks

it's okay if I don't use shoorting because in my country is not available

Do you use double baking powder or single baking powder

Tatyana, could you please write all the measures in Grams ?! Просто я до сих пор не могу сопоставить все эти важные детали

Do you roast nuts before ?

Damn gurl!

That sure is a lot of sweets for "every day food"

Bonjour c'est possible d'avoir la liste des ingrédients en français ou en arabe merciii

C

🍀🍀🍀

The second baking must be with biscottis lying down. Otherwise they will not be crunchy.

You from Russia?

Hope you can show how the mixer going on a little bit, and also the look on the dough though. Too bad.

They look pretty but you aren't suppose to knead cookie dough, you don't want to develop gluten in anything but bread.

girl,you r pro,,,r you russian or ukrainian?

Omg u chopped ur hair!!!

Tatyana, sorry this is not authentic Italian biscotti. Traditionally it has no oil or butter, just the fat from the egg yolk. It was made like that do it can last for a very long time without going bad. Nice cookies though.

Not impressed! How can you run a Baking Channel without showing the viewer how the dough is supposed to look at different intervals? Also you are supposed to remove the skins off of the hazelnuts. Goodness gracious. And traditional biscotti does not have butter in the dough. Your presentation skills of decorating the biscotti are excellent and also the clarity of your high definition video camera is also impeccable

Thanks for sharing❤🇵🇭