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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Rachel

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 20, 2008

Much like the "chocolate dipped orange biscotti" the dough was a pain in the hoo-ha to work with, but the results were delicious. Make these only if you're willing to get messy for some good biscotti!

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Dec. 13, 2008

Pretty good :). I used pecans instead of white chocolate--I don't like white chocolate that much and I love nuts--and added almond extract, so there was just the slightest bit of almond flavor to go with the chocolate. Mmmmm. Even when following the suggestion of waiting only 10-15 minutes to slice the loaf, it was still fairly crumbly, but I managed to keep the slices together for the most part. Otherwise, it's a tasty and easy recipe.

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T.C.

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Great Biscotti. I added 1/2 tsp. of almond extract because that is very traditional in biscotti. I also had to leave in the oven longer after the second bake. Turned oven off and left in their for 25 minutes. Excellent! I will be giving these as gifts this Christmas!

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Meg R.

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Reviewed: Dec. 8, 2008

This is great and easy to make! I didn't have white chocolate on hand so I used swirled chocolate chips and it still came out great! Melted chocolate and flavored it with peppermint extract, dipped the bottom half of cookie in the chocolate to finish them off- made them look so nice and even better flavor. Will definately be a regular on my holiday baking list!

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Dec. 1, 2008

My husband actually made this in Dec. '07 "just because", and I don't usually have biscotti. But as it turned out, this is an awesome recipe. He had friends and relatives requesting that he make lots more. This is a definite do over and over and over ..

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NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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Reviewed: Nov. 15, 2008

Excellent flavor! Everyone that tried them loved them! The dough is easy to work with. I used the new Hershey Special Dark cocoa for the extra rich flavor.

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Cindy M

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Reviewed: Oct. 26, 2008

This worked well and the flavor was very nice. I used slightly less cocoa (personal preference) and omitted the added chocolates, instead adding 1 cup crushed slivered almonds and 1 tsp. almond extract. There is no way I could've gotten 36 biscotti from this recipe, though; I ended up with 14.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 8, 2008

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!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

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.

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Elise

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Reviewed: Aug. 23, 2008

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!!!!!)

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DebbieRoo7994

Cooking Level: Professional

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Reviewed: Apr. 11, 2008

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.

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 19, 2008

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

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MRSMANDIE

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 7, 2008

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!

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 23, 2008

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.

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jkwilbanks

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

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.

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missyoumuch

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

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

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Jan. 3, 2008

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.

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Amy

Cooking Level: Expert

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Reviewed: Dec. 31, 2007

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!

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je9

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Dec. 28, 2007

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.

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