Reviewed: Dec. 18, 2011

** If you have never made Biscotti, DON'T try this recipe! 2 Cups of choc chips way too much! My cookies do not look like the picture! Tasty but ugly! haha Recommend try a basic biscotti before trying this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lljean65

Cooking Level: Expert

Home Town: Green, Ohio, USA

Living In: La Quinta, California, USA

Reviewed: Dec. 2, 2011

I'm no biscotti master, but this recipe was definitely missing an ingredient! The dough was so dry you couldn't form it into anything... I added butter to compensate. Would not recommend this recipe for novice biscotti makers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brandiann

Reviewed: Apr. 28, 2010

BISCOTTI FAIL. I followed the advice of the people below and they all said to add more water because dough was not wet enough. The biscotti still turns out with imperfections. Find another recipe because I doubt you want to waste the money and time I did tonight.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aecamanda

Reviewed: Jan. 14, 2010

I dunno about this one. I had to blanch the almonds, then toast them and then start making this. Then, it was a super dry "dough" (can I even call it that?) that was hard to get to stick together - I even added an extra 1T of canola oil and liberally wet it with my hands and it was still problematic. Then when I pulled it out after baking round #1, sure enough it pretty much crumbled everywhere and ultimatel ended up more like a pile of crumbs than biscotti. The taste is good - but really, isn't this just a dried out chocolate chip cookie? - which is why I gave 2 stars, but the texture needs help, and for the amount of time this took I could have walked 3 mi. to the grocery store and bought some decent biscotti. For me, the effort was not worth the result; homemade biscotti isn't any better than what you'd get at a local coffee shop. I won't be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Allison

Reviewed: Dec. 20, 2009

Overall a good recipie, but dry and dificult to work with. Adding 6 tlbs of butter made a world of difference in managing the dough and making the cookies easier to slice (not so crumbly!) I also highly recommend using parchment paper instead of foil!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leslie

Reviewed: Nov. 21, 2009

awesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesomeawesome!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Georgia

Reviewed: Apr. 29, 2009

these were really good! i melted white chocolate and dipped the ends then sprinkled crushed pecans over them. i gave them out at easter and everyone loved them! the one problem-they break easily.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sloan

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Apr. 22, 2009

This was a big hit with my family & friends who tried it by itself and with coffee for dunking. I will definitely make it again, only this time, I will roll it out in 4" and slice diagnally for longer biscotti. Loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Reviewed: Mar. 21, 2009

These turned out delicious. I added 1/4 cup of butter after noticing many other recipes also included oil or butter and had no problem with it being crumbly or too dry to work with. Subbed butterscotch schnapps for the whiskey. After cooling I dipped the ends in melted chocolate and coated in chopped almonds. Tasted and looked great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katrina S.

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

Reviewed: Jan. 10, 2009

SOOO Good! I do, however, have some tips for newbies (I myself was one when trying this recipe) 1. Have faith that the biscotti will harden when it cools... it also cuts better when cool. 2. Like the other suggestions, chop half the chocolate chips up in food processor with half the almonds... it gives nice color! Thanks for a great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful