I made biscotti using this recipe two days in a row. At my first trial (and it's my first time ever to make any biscotti), I pretty much followed the recipe except that I left out the almonds as I didn't have any and used orange vodka instead of whisky. The dough came out really dry even as I kept wetting my hands. The biscotti came out tasting alright but didn't look that great. Also, I found that there were way too many chocoloate chips. Determined to make some better biscotti, I adjusted the recipe by: - using 3 eggs instead of 2 - cutting the amount of choc chips in half - using sliced almonds - adding some orange zest The end result is a batch of much better looking biscotti with just the right amount of sweetness. I still find that it doesn't have the "smooth" look as most of the store-available biscotti. I think it's because there's no butter/oil used at all. However, I think it's a reasonable tradeoff of keeping this as a healthy snack.

This was the first biscotti I ever made, so good! I thought I'd have trouble with the dry dough, there being no oil. But all you really need to do is mix it and the liquid eventually moistens up the whole batter. Had no whisky in the house, substituted brandy extract. Also added in 2T orange rind, and juice of a fresh orange. Still turned out great.

They practically melted in my mouth!! I made some changes, added 1/2 cup water (per other's suggestions), used rum instead of whiskey and added 1/4 whole flaxseed. These are great and I will definitely make again!

Good recipe for those of us trying to eat healthy. Note that this recipe will be dry unless you add 2 tablespoos not teaspoons of whiskey, flavoring or another liquid.

Loved these! This was my first time making biscotti...everyone loved this and I was quite impressed. I substituted a tsp almond extract for the whisky. The dough may seem to dry at first...just make sure your hands are wet and really just mold and form the dough into a log. It may take time..almost like you are sculpting the form. It will quickly become moist. Also, I used a very sharp knife for cutting. Sawing didn't work for me...it was breaking the cookies and making a mess. Just a quick cut straigt down w/ a sharp knife worked great.

I really like these as coffee dunkers!! Before making them, I read the reviews and changed the recipe by melting one cup of the choc.chips and stirring them in with the egg mixture,and I melted 1/4 cup of butter and stirred this into the same mixture. I also toasted the almonds. Also, I spread half of the biscotti with melted chocolate (only one end) and half of those I sprinkled with toasted finely chopped almonds. I left the rest plain and have been dunking these in my coffee. I plan to take them to relatives we are staying with over Thanksgiving,, we can have them with coffee on Friday,,,if there are any left to take! Next time I will try to make them a little longer and wider. However, they break easily, so maybe I will add more butter and more melted chocolate to make them even more rich and chocolaty, not so crisp. I love experimenting,,,

Made Biscotti for the first time using this recipe and they turned out perfect! I left out the chocolate chips and added apricot flavored brandy in place of the whiskey. I've seen this recipe referred to as to dry several times... it does say to wet your hands before you work with dough to shape it.. that worked for me. And i always use a bit more extract vanilla and in this case almond when i cook. My Biscotti are great (i ate WAY to many yesterday) and THANK YOU for posting this great recipe!

excellent Biscotti

these were amazing. i used sliced almonds, egg replacer, left out the whiskey and added some water and almond extract.

The end result of these was excellent. However, I added 3 or 4 tablespoons of water to the dough to get it together. I don't carry whiskey at my house either, so I left it out. The only other minor change I made was a substitution of dried cranberries for the chocolate chips. Consequently, I didn't have any problems with the chocolate smearing, and the cookies were beautiful in the end. They taste delicious, and I wish I could give it another 1/2 star because this is a pretty authentic recipe.

I have made biscotti many times before, but have never made a chocolate variety. I tried this recipe and discovered that while the resulting cookies ARE very tasty, they have a rough appearance (I think the dough is too dry) and are not suitable for gift presentation. The other problem is that even when they cool after the first baking for the prescribed time, the chocolate chips are too melted and smear across the cookie surface as they are cut. The really dry dough makes for a craggy surface during the first baking, and the result is so crumbly, that one must cut the cookies too thickly for an attractive-looking cookie. To "punch up" the flavor, I added a tablespoon of fresh orange zest - they were very delicious.

Dough was difficult to work with -- too dry, which made for a very rustic-looking cookie. Taste was very good however, and I drizzled white chocolate on the biscotti.

my friend Lori and I made 3 different kinds of biscotti one day. This one came out the best. We made per recipe, 'cept the 7/8 C. sugar. guestimated that one! pretty close though!

My first try at biscotti and it turned out excellent. I also added another egg and then it seemed to have enough moisture to hold together. I also chopped all the almonds, instead of leaving some of them whole. I got about 40 pieces because I like my logs a little larger. Biscotti is full of flavor and not hard as a brick.

This made a wonderful crunchy biscotti that I plan to use when my family comes for the holidays. I didn't have whiskey so I added another egg for the extra moisture. I also had sliced almonds rather than whole ones. I toasted the sliced almonds, omitted the step using the food processor, and just added all the sliced almonds to the dry ingredients. With all the almonds and chocolate chips, the biscotti look as good as they taste. I got about 50 slices from the recipe.

There were way too many almonds and chocolate chips, and not nearly enough "binder" to hold it together. It was impossible to slice without crumbling, was VERY dry and almost impossible to shape into a loaf...we had to add quite a bit more moisture. / We used Splenda in place of sugar. Perhaps that affected the texture? Not sure...but I can't imagine anyone rating this more than 2 stars!

I have been making this biscotti for 6 years. I give it away to family and friends at Christmas time. I just finished making a recipe for 40 cookies last night. I went to my local resaurant to get a quick dinner and mentioned that I had been baking all day and I did not feel like making dinner. I told them I make biscotti and cookies. The owner asked if I sell the biscotti and I told her no, I give it away to family and friends. She asked me to bring some in today and if shel liked it she want me to make her some for an up coming party. She called me back about 15 minutes and said she would pay me $50.00 if I made her two dozen. I gladly accepted her proposel and I will have them done tomorrow. Just goes to show this is an excellent recipe. By the way she is Italian from Italy. Everyone should be so lucky to make and share this recipe with everyone! Bon Apetit!

Can't get enough of these! Best recipe I have used.