Chocolate Cherry Biscotti Recipe Reviews - Allrecipes.com (Pg. 11)
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Reviewed: Dec. 17, 2000
This was my first time to try making biscotti. I think when using two cookie sheets for the browning part of the preparation, they should be shifted top to bottom, front to back for a more even browning. At least for my oven this would be true. Nonetheless I'm having to hide the stash from my husband lest he finish them off before our Christmas guests arrive!!
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Cooking Level: Intermediate

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Reviewed: Dec. 12, 2000
Excellent! The dough was perfect to work with, and slicing was easy and neat. Wonderful dipping cookies.
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Reviewed: Dec. 5, 2000
The biscotti are good, but I have a few mentions - #1 when I printed the recipe it had no oven temperature #2 It calls for 1/2 cup white confectioners coating - and in step 7 it says to Drizzle cookies with melted white choc - Confectioners coating & white choc are not the same thing. If your out buying ingredients by those listed you wouldn't have the white choc to melt! Oh and just so you know - If you want two batches make them seperate and do not double the recipe - They don't turn out as well.
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Reviewed: Nov. 29, 2000
We have fixed step one in the recipe, so the oven temperature is now stated.
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Home Town: Seattle, Washington, USA

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Reviewed: Nov. 22, 2000
This recipe was the nicest-slicing biscotti recipe I've used so far and it's every bit as delicious as it sounds. The recipe didn't have an oven temperature, but I cooked them at 350 and they were fine.
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