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Reviewed: Aug. 22, 2008

Fine taste, but way too sticky a dough to work with. I like the consistency of raw dough (and the biscotti itself) better when i use the cinnamon biscotti recipe also from this site, and will modify that one for chocolate.

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barbara


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Reviewed: Jun. 4, 2008

This recipe was sooooo easy and the biscotti turned out really well. I drizzled half with chocolate and dipped the other half in chocolate. The dipped ones were the favourites. I also substituted almond essence instead of vanilla and used almond slivers, which I chopped up first.

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Ms Smifff

	Cooking Level: Expert Living In: Albany, New York, USA
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Reviewed: May 1, 2008

I love this recipe - easy and tasty! I've changed a couple of things though: - first I roast the nuts in the oven for about 10 minutes (at 350 degrees) or until they start to colour. - I use 1/2 cup of sugar - I use margarine instead of butter - I use about 3/4 cup of choc chips instead of the package of chocolate. - I've added about 1 tbsp of decaf espresso powder to the dry ingredients too and that was quite nice. - Last time I cooked them, when I was about to do the 2nd time in the oven, I just turned the oven off and left them in there and they turned out great!

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KPS1967


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Reviewed: Jan. 16, 2008

It wasn't as crunchy as I would have liked. I wonder if I needed more flour... Nevertheless, DELICIOUS!

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juniorDO


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Reviewed: Dec. 29, 2007

It came out wonderful. I used mixed nuts instead of hazelnuts and substituted almond extract for vanilla (used 2 tsp.). My husband loved them!

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Reviewer:

Lorene

	Home Town: Chicago, Illinois, USA
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Reviewed: Dec. 13, 2007

I have made this recipie 30~40 times and it is always a hit! I always find the dought really sticky so I add some more flour or powdered almonds if I have them which really makes them nutty and really soft so my grand mother can eat them.

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CRISTOFERO


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Reviewed: Mar. 4, 2007

These turned out great! I made the dough into a 4 1/2" by 6 inch oval and sliced it after I took it out of the oven, great recipe!!

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2 users found this review helpful

Reviewer:

Bram O.


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Reviewed: Feb. 15, 2007

Delicious, I can't wait to go home and have a coffee & Biscotti. I don't even want one from the coffee shops anymore. I used unsweetened chocolate and had to add some water. Nice and chocolately & not too sweet.

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Neha & Anu

	Cooking Level: Intermediate Living In: Horseheads, New York, USA
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Reviewed: Jan. 17, 2007

A very easy recipe with great results.I doubled the recipe and learned don't over crowd them one the first baking since they spread out alot.

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7 users found this review helpful

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Robert

	Cooking Level: Professional Home Town: Calgary, Alberta, Canada
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Reviewed: Dec. 17, 2006

I also used white chocolate chips and pecans instead of hazelnuts. These were great!

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Reviewer:

StephD

	Cooking Level: Expert Home Town: Munroe Falls, Ohio, USA
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Reviewed: Dec. 10, 2006

This is my first time making Biscotti these are easy and taste great. I making these for a cookie exchange and I eliminated the nuts. I will make this again but add the nuts for my family.

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Reviewer:

JLD


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