These are great and easy to make! Only change I made was substituting 1 cup of whole wheat flour for the all-purpose flour. Perfect!

I have made these three times now and they have come out better each time. I made some changes to the recipe, I use 2 heaping tsp of baking power, replace 3/4 of the AP with Whole Wheat Flour, and use 1oz of Andes Mint Chips. I bake them for 25 minutes for the first bake and then allow them to cool for 30 mintues before slicing and then cool for another 30 mintues. On the second bake I baked them for 10 minutes on each side.

I made these biscottis today along with 2 other biscotti recipese (Cinnamon Sugar Biscottis and Brownie Biscottis)& I'm proud to say that in texture & crispiness.....these are true biscottis!!!!! After the first bake they were warm, soft & tasted like brownies! (I wonder if you could just take them out & leave them like that because if so then this would be the best brownie recipe ever along with the Brownie Biscotti recipe because after the first bake they taste the same!) But then after the second bake they got dry & crispy & got a slight bitter chocolate taste which was just fine! The changes that I made were that instead of adding the white chocolate squares & semisweet chocolate chips I added 1/4 of a bar of Lindt's Dark Chocolate & Orange chocolate along with 1/8 of a bar of Lindt's 85% Dark Chocolate that I chopped up into chunks along with 2 tsp. of powdered sugar just so that it wasn't too bitter from all of the dark chocolate. I also added about a tablespoon or 2 of shreaded unsweetened coconut & like 5-8 hazelnuts. The result was a very gourment TRUE BISCOTTI!!!!! (but for flavor I personally prefer the Brownie Biscotti recipe.....they really do taste like brownies! YUM-O!!!!!)

I made these for the second time last night and the were not really my cup of tea. I did over cook them as I was watching a movie at the same time but I think I will try something different next time when making an italian dessert. I did break the Biscotti up and mix it in with some vanilla icecream and I thought that made them more to my liking.

Great recipe~ I added a little vanilla extract for flavor and consistency and these were delicious!

Only added a pinch of salt and loved them. TO CUT - use a chef's knife and just push down through the slices, don't saw back and forth with a serrated knife. I let them cool 10-15 minutes before cutting, but didn't notice the lower temp for the 2d and 3d baking and ended up with a couple slightly burnt ends, but they were yummy dunked in coffee. I might add vanilla or powdered espresso next time, and maybe nuts and bittersweet chips. I'll definitely keep this recipe - was about to make more today but think I'll wait after just eating 5 with a pot of coffee - buzz buzz buzz!

Yummo! This is the first biscotti recipe I have made and I am very pleased with the results. I think this batch tastes better than any I've ever bought. Prior to choosing this particular recipe, I reviewed MANY biscotti recipes online. I made a couple of changes based on other recipes, suggested changes, and high reviews. Instead of allowing the loaves to cool for one hour prior to slicing, I cut them after only 15 min of cooling. Also, I put them back in the oven for 10 minutes on each side instead of 5. I like my biscotti very crispy and these are perfect! They are delicious and I can't wait to share them.

Great biscotti recipe! I substituted pecans for the white chocolate and they were a huge hit. If you like a traditional flavor these are wonderful. However be sure not to overbake - when your toothpick comes up dirty you may have hit a chocate chip so prick a few more times for good measure.

Yum...I subbed dark choc for the white and these were chocolatey goodness!

I have been making this recipe for the past 3 or 4 Christmases - family and friend just LOVE them. However, I too have had the problem others describe with crumbly cookies. I've tried all sorts of things to avoid it and nothing has worked... until today. I make several other biscotti recipes and noticed this year that this recipe calls for double the amount of baking powder. So I made my last batch of these cookies with half the baking powder. VOILA!! Perfect cookies!! Give it a try. Great recipe. By the way, I've made this recipe with all sorts of different types of chocolate and nuts - all great.

I've always had a love/hate affair with biscotti--most times it's usually been way too dry or hard to really enjoy, but this recipe is REALLY good. I left out the white chocolate pieces, and added premium chocolate chips, which gave the biscotti a deep, sweet chocolate taste. My husband and mother really liked this, and a girlfriend's niece got hold of these, I'm told, and ate nothing else all night long! Next time I make, I'm going to dredge some of the pieces in ganache and see how that works. Thanks a million for this wonderful, good-tasting recipe!

I thought theses were good...but they did taste more like a very hard cookie (as the dough ingredients would suggest) rather than a true biscotti. However my kids really liked these and did not need to dunk them in a hot drink to be able to chew them.

tastes amazing. Isn't rich, so you can eat eat eat this wonderfully tasting biscotti. All of my friends love it and demand it at every get-together

Tasted delicious, but I am too fussy to use them as gifts because they were too crumbly to be pretty. I tried adjusting the times/temps as others have, but it did not help. I ended up with 24 so-so looking cookies.

I was a little nervous making this, but it turned out great! It may seem at first that the biscotti is not hard enough after the final baking, but after letting it cool COMPLETELY, it is perfect!

This was my first time making Biscotti. I thought it came out great. They tasted like a brownie. I thought they were sweet enough. I recommend letting them cool for the whole hour before you cut them. I did and they didn't crumble at all. I will be making them again soon to give as a gift.