Reviewed: Jun. 9, 2009

I didn't really think these would work, because I live in a humid climate, but when they did I was happily surprised! I followed the instructions accurately and left out the chocolate chips. Soon, I'm gonna try mailing some half way across the world! Biscotti is now my new favorite thing to bake!

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Jun. 3, 2009

I made this for school and everyone loved it!!! It was an A+!!! Easy to do and the results are beneficial! I really recommend.

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theraccoon

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Reviewed: May 10, 2009

I actually made this biscotti for my mom for Mother's Day. I made these twice. Both times were perfect. Didn't have a problem with over cooking or anything. First time to make biscotti, so it was easy. I used the regular size chocolate chips and that worked out just as well. Thanks for a good recipe!

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AmandaG

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Reviewed: Mar. 30, 2009

These have a great chocolate flavor. I used a sharp chopping knife to slice, and they didn't crumble. I did have to keep a close eye on them during the second baking so they didn't get to dark. I will definitely make these again!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 23, 2009

delicious! I love the original recipe and the biscotti come out fantastic. And it inspired me to do some changes of my own as well! Of course, not to improve (how to improve 5 star??), but to make a tasty variations.

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marsupial_mama

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Reviewed: Feb. 26, 2009

I changed this recipe to make it a little more healthy. I used equal parts egg substitute and Country crock light spread instead of butter. It turned out great!

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Alyssa341

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Reviewed: Feb. 21, 2009

This is my first time making biscotti and I'll have to say that this is really good. I love chocolate so anything chocolate along with a cup of coffee is like being in heaven.

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Alena

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

OMG! Super flavor! In my house, we fight over the dry and crusty edges of brownies, and that is exactly what these were like. I baked these as instructed, and found that my loaves were firm at 20 minutes. I cut them into pieces while still warm, after only 10-15 minutes of resting. I was afraid that if I waited longer, that they would be too firm and I would encounter crumbling. They sliced beautifully. I baked them as instructed for the second time, about 8-10 minutes per side, but I found that they actually browned that way (the exposed nuts colored). I don't really have an issue with this, but I would maybe do the second baking at a lower temperature next time. I am debating about adding a snitch of instant espresso powder and salt, as they have a tendency to add complexity to chocolate flavor while remaining undetectable to the palate. I just don't know if I want to mess with a good thing...

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MAMA GIN

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Reviewed: Feb. 2, 2009

This recipe came out tasting wonderful! I added 1/4 tsp of orange extract and left out the nuts since I was making it for a friend who doesn't eat them. I read the reviews before baking and lowered the baking temps and time. 350 for 20 minutes for the first bake, and 300 for 12 minutes for the second. I also had trouble with crumbling pieces when I started cutting with a serated knife, and it was my best bread knife too. But after three or four pieces, I switched to a sharp chopping knife and it worked like a charm! No more crumbling! I drizzled the finished pieces with a little bit of white chocolate and they came out beautiful! I will make this again!

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Barefoot_Gypsy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Andalusia, Alabama, USA

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Reviewed: Jan. 28, 2009

Very good recipe, I followed everything except baking times. The dough was very sticky so wet ur hands before molding!! I baked them the first time at 350 degrees for about 22 minutes, let them cool about 12 minutes and sliced with a very sharp bread knife. I had no problems when cutting. For the 2nd bake I turned the oven down to about 300 and baked 15 minutes per side. They turned out great. I dipped & drizzled them with white chocolate colored pink and red for Valntines Day. Thanks for a great recipe!!

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Pandee

Cooking Level: Intermediate

Home Town: New Castle, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

Best chocolate biscotti. Perfect for dipping in tea, coffee or hot chocolate. I always get rave reviews and they don't last long! If you are able to hide some away they stay fresh for awile.

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HCSUNSHINE

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Reviewed: Jan. 22, 2009

This was the third biscotti recipe I'd ever baked. I'm not a big fan of having too many chocolate chips in cookies, so I swapped the amounts for the walnuts and choco chips. My better half does not like coconut, so I added about 2 tablespoons of unsweetened coconut flakes to one of the two rolls we baked. The first testing of the biscotti before re-baking I was not overly impressed. After the second baking I found that these are hard to resist and the coconut ones were excellent as well.

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rlephoto

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Reviewed: Jan. 21, 2009

Very good biscotti recipe. However, I would not go the maximum baking time on the second time around if you do not want to break your teeth off. I also suggest that white chocolate be used instead of semisweet to offset all that chocolate. It also looks prettier!

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LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 17, 2009

This is *amazing!!* I left out the nuts and used normal milk chocolate chips instead of little ones, it tastes amazing!!

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ChelseaRae

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Reviewed: Jan. 16, 2009

This was good, my first time making biscotti. I totally forgot about the water and egg yolk wash, and I'm not sure what difference it makes. The biscotti was a tad bit crumbliy at first, but I let it cool completely for about an hour and it was great. thanks for the recipe

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Chocolate

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

I loved this recipe. It was easy and it tasted great. I'm going to dip mine in chocolate but by itself it is still just as yummy. Thanks for the recipe!

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Heather

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Reviewed: Jan. 13, 2009

THE BEST BISCOTTI EVER! TASTED GREAT AFTER BING DIPPED IN CHOCOLATE AND DRIZZLED WITH WHITE CHOCOLATE

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tinytears

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Reviewed: Jan. 5, 2009

I made this for a cookie exchange and it turned out really good. However, the recipe as printed bakes too hot. I reduced the temperature for the second batch (325 for first bake and 275 for second bake) and it came out much better.

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CAREYLORI

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 2, 2009

I am so pleased with this recipe! This is my second time making biscotti, but this recipe is so much better than the last one I used. :-) I did add 1/4 tsp of almond extract, in addition to the vanilla extract - and also, 1 teaspoon of espresso powder. I read a lot of the reviews, and so I also baked my biscotti at 350 F, for 20 minutes, let the loaves cool on the baking sheet for 10 minutes, and then cut them with a serrated knife. No crumbling or breaking at all. I then popped back in a 300 F oven for 15 minutes, per side. At the very end, I turned the oven off, opened the oven door slightly, and allowed them to sit there for another five minutes. They got perfectly crunchy, crisp, and dry. I added chopped white chocolate to mine.. yum! Next time, I may dip in white chocolate and dredge in more chopped walnuts. There are so many possibiliites, with a great base like this. Thank you!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 31, 2008

biscotti is hard, and this one walks you through the process quite well. i omitted the nuts and drizzled with melted white chocolate like in the picture. everyone enjoyed them. i didn't quite dry them out enough because they had a softer texture than what i expect from biscotti, and only a few of them crumbled. if you let them cool a bit and use a sharp santoku knife, you get nice even cuts because of the straight edge of the knife. i think serrated knives increase the tendency to crumble

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