Reviewed: Nov. 23, 2009

OHHHHHHH!!!!!! YUM-MEEEE!!!! These are just amazing! super easy to make and do NOT miss the step of putting the dough in the fridge for 10 minutes! It firms up nicely, then WET your hands andand it is then super easy to shape the logs on the cookie sheet - I put mine on parchment paper to bake. Fabulous flavour! Thanks for the recipe! Will definitely make AGAIN!!!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 16, 2009

Great - everyone who tries these loves them! I half the baking powder, substitute chopped almonds for the white and chocolate chips, and use a ziplock bag with a hole cut in the corner to drizzle white chocolate on top. I had never made biscotti before trying these but the recipe is pretty straightforward. Thank you for sharing, Janet!

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Heather

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Great! I love the hard cookie with the chunks of chocolate and just the right amount of sweetness. They are supposed to be hard so I like to make them a day ahead of time at least so they will harden enough by the time they are served. I found them to be too soft for biscotti when they were fresher.

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Lauren

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Reviewed: Nov. 5, 2009

I love to bake and this was an easy recipe to work with. I didn't have any chocolate chips so I used a semi-sweet chocolate bar and chopped it up in the food processor; they turned out great and everyone that I gave them to LOVED THEM. Thanks for the great recipe for my baking collection!

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rkeller

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Reviewed: Nov. 2, 2009

This recipe is Delicious! And Easy! I did take reviewer Amy's advice and 1/2 the Baking Powder and they turned out perfectly! With my second batch I let the dough chill for about an hour and it was a lot easier to manipulate but if you dont have the time for that it worked the other way too. This is fantastic!

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Mrs. Silva

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Reviewed: Oct. 22, 2009

What a lovely treat to go with a cup of coffee. I added some chopped pecans, but left everything else as is. My husband thought they were great.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Sep. 9, 2009

I tried this recipe originally for someone who couldn't eat my standard biscotti with almonds. I wasn't excited about it, thinking that the chocolate was be too dessert like but I was pleasantly surprised with the result. This recipe makes a not-to-sweet Italian biscuit that is perfect with coffee, just the way biscotti should be. I made a batch again this week. My only suggestions would be to grease up your hands before molding the loaves and maybe cook a little longer before flipping so the slices are more firm and less likely to crumble. I also might leave out the chocolate chips and just use the white chocolate--or cut the quantity.

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Beth

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Reviewed: Aug. 27, 2009

This is a nice crunchy cookie. I found that while I was cutting them they would break apart me sometimes so make sure you make them thick slices.It had a very chocolate flavor to them and tasty great right after they were dipped into chocolate while the chocolate was still nice and runny.

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SIMPLICITY006

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Reviewed: Aug. 17, 2009

Excellent!!!!! That about sums it up.

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Aug. 16, 2009

Superb!

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MATLUCK

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Reviewed: Aug. 1, 2009

I just discovered the joy of biscotti the other day and I am totally addicted. Granted this is the first biscotti I have ever made but to me it was really good. It was chocolately enough and sweet enough that I could taste it but subtle enough that it blends well with the coffee.

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Pip

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Reviewed: Jun. 14, 2009

I only gave this 4 stars, because they were just alright. I think it is my personal preference. I guess I just prefer Biscotti "not so sweet" They were good but for me not my favorite. I did everything like I should and I was in Biscotti mode, I made three separates receipes today, so I know what i am doing - yet these were very soft when it came to the second cooking and hard to flip you had to be extremely gentle when flipping them. They started crumbling. When they were finished in the second cooking, I just took the pans out and left them sitting on the counter for two hours, they seemed to have improved once they air dried.

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Apr. 19, 2009

I have made this biscotti 3-4 times. I use a mix of semi sweet chips, milk chocolate chips and white chips. I melt some of the white chips after the biscotti cools and drizzle it over. Awesome

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shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 20, 2009

They looked nice and smelled great, but the 2 t. of baking soda gave it an aftertaste. Cut it back to 1 t. and i'm sure they'll come out better.

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Jill C

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Reviewed: Feb. 13, 2009

Taste and texture were perfect. Did not have the problems I have heard of in other biscotti recipes. I did add 1 tsp vanilla extract and 1 tsp almond extract to recipe and used special dark cocoa powder for an extra rich chocolate taste. I also only added 1/2 cup chocolate chips and added 1/2 cup pecans, but that is just my personal taste. I drizzled melted pink candy melts over the cooled cookies for Valentine's Day. Got rave reviews and was asked for the recipe. Thanks for sharing!

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mom3

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Reviewed: Jan. 26, 2009

Trust me on this one folks. THIS BLOWS ALL THE OTHER BISCOTTI 10 FEET OUT OF THE WATER! IT ROCKS! By way far the best biscotti I have ever had. Ever. Ever in ... Ever. You won't be sorry.

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TnM

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

Excellent. Very easy to prepare and delicious.

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Leslie

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Riverdale, New Jersey, USA

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Reviewed: Jan. 3, 2009

This was excellent. I gave as gifts for Christmas and people raved about them. I thought they were pretty good tasting. A little crumbly to cut, though. I'll have to work on it next time. Thanks.

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steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jan. 3, 2009

I left out the white chocolate and added chopped almonds and a splash of almond extract instead. They were delicious. After i got the basic shape formed, i sprayed a rubber spatula w/ nonstick spray and smoothed the loafs out. It worked like a charm! I did have trouble cutting them though, a few fell apart, but it may have been my knifes fault. Use a super sharp knife!

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Dec. 21, 2008

This is a wonderful recipe. For the second baking, we baked them for about 11 minutes "standing up," (not on one side or the other). They turned out great - not too crispy or hard. We also cut them about 3 minutes after taking them out of the oven the first time, using a sharp steak knife. The end result was delicious, both with and without coffee! We've found our baked goodies for our neighbors this year.

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