I tried this recipe originally for someone who couldn't eat my standard biscotti with almonds. I wasn't excited about it, thinking that the chocolate was be too dessert like but I was pleasantly surprised with the result. This recipe makes a not-to-sweet Italian biscuit that is perfect with coffee, just the way biscotti should be. I made a batch again this week. My only suggestions would be to grease up your hands before molding the loaves and maybe cook a little longer before flipping so the slices are more firm and less likely to crumble. I also might leave out the chocolate chips and just use the white chocolate--or cut the quantity.

Reviewed On: Sep. 9, 2009

This is a great crock pot meal. I made it two or three times last winter, with a few recommended modifications. I added a can of black beans, as well as carrots and fresh garlic, and cooked it most of the day in the crock pot--the flavor just improves. It's a good way to use cheaper cuts of meat and the beans give it a southwestern flair and improve the meal value.

Reviewed On: Sep. 9, 2009