Reviewed: Oct. 26, 2009

Great stuff! I'd agree with the previous review. I think it'd be a lot better off with some maraschino cherries. Just because I felt it wasn't sweet 'enough'. I don't like an overwhelming sweet, but I do like a little bit. Next time I'm adding a bit more chocolate chips, and cherry pieces. I think 1 cup of each would of been more beneficial. But overall, a great biscotti! :)

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Not Your Average Korean

Cooking Level: Expert

Living In: Stillwater, Minnesota, USA

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Reviewed: May 19, 2009

The best I made it for my cosuins baby shower and they loved it

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sadgab

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Reviewed: May 6, 2009

verry good!

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Jacqui

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Reviewed: Mar. 3, 2009

Fantastic. Cherries and chocolate are one of my favorite combinations. Easy recipe. My kids liked them before I baked them the second time so I left some out for them to eat as cookies. Actually, my husband snatched quite a few too. My advice is to make sure you bake the loaves until they are completely set and not soft. They slice much nicer and aren't crumbly and uneven.

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Tara

Cooking Level: Expert

Living In: Canton, Ohio, USA

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Reviewed: Feb. 23, 2009

Very good!

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Hiedi's Mom

Cooking Level: Intermediate

Home Town: Salamanca, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Feb. 15, 2009

The changes I made were to use Maraschino cherries and allow their juice to flavor the biscotti. I skipped the almond extract but at the end dipped them in white chocolate and sprinkled them with almonds. I baked 4 logs instead of 2 because I thought the centers would get done better that way. Rather than greasing a cookie sheet, I used parchment paper. I also lowered the temperature to 300 degrees after slicing and baked 10 minutes on each side. They were very good!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jan. 18, 2009

I made 3 biscotti recipes for Christmas and this was by far the best. I, like a previous reviewer, used dried cherries instead of candied. I also spread melted dark chocolate on the bottoms rather than drizzling with white chocolate. These are AMAZING!

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SaraLovesBaking

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Reviewed: Dec. 18, 2008

This was my least favorite out of six biscotti recipes from this site. I had to substitute maraschino cherries for the candied cherries as I did not have any. Not sure if that is the reason why or not, but this biscotti was not real crisp and hard like I like it to be. Hubby and I both disliked how soft they turned out but thought the flavor combo was pretty good. Try this recipe but use the candied cherries and maybe bake it a few more minutes.

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Stacey

Cooking Level: Expert

Home Town: Liberty, Illinois, USA

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Reviewed: Nov. 29, 2008

These are wonderful. I'm looking forward to giving some of these as gifts! I used white chocolate chips in order to eliminate chopping the chocolate for the glaze.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 5, 2008

this recipe was great! i used white chocolate chunks and added almonds as well. next time, i will take the rolls out a little sooner for ease when slicing. all in all, this recipe is a keeper!

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Hillary

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Reviewed: Oct. 15, 2008

Didn't make this recipe for any holiday...just because I had the ingredients and had never made Biscotti but wanted to try. I used green candied cherries and regular size chocolate chips. I do agree the minis would be nicer. This is a good shortbread-like cookie that's good with a cup of hot tea.

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gapch1026

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Reviewed: Aug. 31, 2008

This recipe was very simple and quite tasty. Great cookie for dunking! I know a lot of people have complained about not being able to "drizzle" the white chocolate as it never seems to get thin enough in the microwave. I used white chocolate chips and put them in the microwave for about 30 seconds on 50% power...stirred...then did another 20 seconds. The chocolate was actually warm, not too hot to handle. So at that point I spooned the melted chocolate into a small ziploc bag and snipped off a very small cut from the corner. I was then easily able to squeeze and pipe the chocolate onto the biscotti. Made it so easy! You can see the result from the photo I just uploaded.

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nowanorris

Cooking Level: Beginning

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Reviewed: May 4, 2008

This was awesome!!! I love almond, cherries and chocolate, what a better combination than all three in a biscotti. I had attempted to make biscotti once before and it completely crumbled on me after the first baking, I followed the directions exact, and even measured my oven with a gauge, but they baked too long. This recipe I baked the first round for 25 minutes and I noticed they were a little under baked in the center, but that was much better than over baked because the second round of baking completed it. I'm not a big fan of white chocolate...especially since it's not really chocolate so I opted to leave mine plain, I even had the white "chocolate" melts ready, but I think it would have ruined the wonderful flavors. I will be making this again very soon. Thank you for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 24, 2008

Wonderful! Love the flavor that the almond extract adds. Not a fan of white chocolate, used semi-sweet instead and they look and taste fantastic!

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prdonohue

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Reviewed: Feb. 20, 2008

Wow. Just wow. I'd never made biscotti before so I was a little worried it wouldn't come out very well. I made them for a family get together along with two other kinds and got a lot of compliments from everyone on all three, even the high-and-mighty chef uncle. I will definitely be making these again soon, even if it's just for me!

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Laura

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Fantastic! I'm my husband's hero after baking these!! I have made them for a couple years now, I always cut the sugar back (use 2/3c), use dried cranberries instead of cherries & white chocolate chunks instead of choc. chips, sometimes I use 1/4c applesauce & 1/4c butter...depends on my mood :-) Thanks for sharing!!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Jan. 26, 2008

This biscotti is delicious! It was a big hit at Christmas with my friends. I had to make additional batches!! Great combination of chocolate, cherries and almond.

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Charleen

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Reviewed: Dec. 30, 2007

These were pretty good. Definately will make again!

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momofmany

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

This was my first attempt at biscotti and it was easier than I thought! This is a great recipe and the only change I made was using dried cranberries instead of cherries due to taste preference. I also stood the biscotti up for the second baking as that seemed easier. I can't wait to show off at breakfast with the girls tomorrow!

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 28, 2007

I am currently giving these four stars only because my husband and I have both been enjoying them. This was my first attempt at biscotti, though I am an avid baker, and I decided to make them solely because I was making gift baskets, and thought a biscotti would be a nice accessory to the coffee and tea I was giving. I was thrilled with the ease of this recipe, though I found I had to knead the dough to incorperate all the flour and the cherries and chips. I also used marachino cherries, only because I happened to have them in my fridge, and I was trying to keep costs down. A note to those having trouble finding candied cherries - they are often referred to as glace cherries, and are available in both green and red.

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familybaker

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Chocolate Cherry Biscotti

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