Reviewed: Mar. 3, 2011

These were ok. I didn't like the way they crumbled on me. I think it needed more flavoring, maybe some almond or anise flavor, and perhaps some slivered almonds...not sure, just wasn't that good to me.

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Reviewer:

CookinInIL

Reviewed: Feb. 28, 2011

These taste out of this world. I followed the ingredients exactly. This only made one loaf tho. I cooked it on a silpat and had no sticking problems. I cooked it for 20 minutes but I think it should have been longer. When I tried to cut it after cooling for 10 minutes it was still too moist and some fell apart. Maybe I should have cooled it longer too. I then put it back in the oven and cooked it another 60 minutes at 250. So good, I just need to master the technique!

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Reviewer:

nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 28, 2011

Made as written and mine were very crumbly. Also I only baked for 8 minutes per side at at 250 degrees as recommended... I wouldn't do this again, the inside of the cookies were a little gooey not crisp like biscotti... the flavor of the cookies is brownie tasting like... going to try these again and follow exact directions...

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Reviewer:

joellemb

Reviewed: Feb. 28, 2011

I adored these. Followed the recipe exactly as far as ingredients go. I baked them for 20 minutes at 375 degrees, removed them from the oven for 15 minutes, sliced them, then baked them for 10 minutes on each side at 300 degrees. I had absolutely no problem with them crumbling.

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Reviewer:

TRISKELE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lake Mary, Florida, USA

Reviewed: Feb. 27, 2011

We simply loved them! Perfect with either coffee or tea. Made some modifications, I used pecans instead of walnuts, whole wheat flour and a little bit less sugar. I pre-heated the oven to 350 degrees C and baked them for 30 minutes and 7 minutes on each side after slicing into an 3/4 of an inch. Thanks for the recipe!

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Reviewer:

spitpfei_r

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 26, 2011

Used regular sized chocolate chips and slivered almonds since that's what I had on hand. Forgot to brush with water and yoke and can't imagine why it's necessary. Still a wild success.

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Reviewer:

Julie

Reviewed: Feb. 26, 2011

First time making biscotti,very good! Next time I'm going to use just a bit less cocoa. Not a big chocolate eater. I did have trouble with it crumbling when cutting, but not real bad. Will certainly make again.

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Reviewer:

Ginny

Reviewed: Feb. 25, 2011

this was sooooo good....follow the recipe exactly....thank you for posting it...

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Reviewer:

karishma savant

Reviewed: Feb. 25, 2011

Excellent flavor! I omitted chocolate bits and nuts, kids loved them!

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Reviewer:

RadSuz5

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

Tasty and easy recipe. I didn't have walnuts but used chopped slivered almonds instead. Next time, I will finish baking them for less time than recipe called for. I baked them on each side for 10 minutes and they were overdone on edges. I think 8 minutes per side would do.

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5 users found this review helpful