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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Reviewer:

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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Barb

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Reviewed: Dec. 22, 2007

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

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Tyler

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Reviewed: Dec. 21, 2007

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.

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lsfd311

Cooking Level: Expert

Living In: Bergen, New York, USA

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Reviewed: Dec. 20, 2007

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!

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Teach4Life

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Reviewed: Dec. 18, 2007

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.

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Amy's Kitchen

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Reviewed: Dec. 12, 2007

FABULOUS!!!!

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mominPtown

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Reviewed: Dec. 9, 2007

This was my first time making biscotti--and they turned out great. I did make one mistake--I cooked the loaves on seperate trays, one on the top rack and one on the bottom rack. The loaf on the bottom rack burned a bit on the bottom. I was able to fix it by just scraping the bottom of the loaf with a sharp knife. Lesson learned!

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LIGHTBURNSBLUE

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 8, 2007

these are delicious!

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MISSmelsy

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Marina, California, USA

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Reviewed: Dec. 1, 2007

These are sweeter than the Brownie Biscotti, however, they are yummy! I've eaten 3 already and need to stop! I used mini semi sweet chips as that is what I had and I chopped my baker's white chocolate bars as the recipe stated. I'm becoming the biscotti queen, I want to keep on making them and not stop! lol

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Aug. 17, 2007

Excellent recipe!! Thank you very much. My grandma gave me some white chocolate, and I had nothing to do with it (not much of a fan of white choc.) But it tastes wonderful in this recipe. The flavour is just wonderful. Great with a cup of coffee :)

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Ongaku86

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Aug. 13, 2007

I halved the recipe, to try it out. They were gone very fast. It's for chocolate lovers who don't like their cookies too heavy or too sweet. Will make again.

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SILVIAM

Cooking Level: Expert

Living In: Florence, Toscana, Italy

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Reviewed: May 17, 2007

Loved it!!! I've made one other biscotti recipe before, and this one is by far better. I cut them aftre about 15 minutes of cooling instead of the one hour. I made sure that the consistancy was moist but not sticky. Will make this one again for sure!!!

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lauren

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Reviewed: May 14, 2007

I thought this was very good, though I preffered the coconut walnut biscotti better (just preference), but thought this recipe was still worth 5 stars. As for texture, sometimes you need to ignore the recipe and go with what feels right. I had to adjust the flour to get the consistency right. If you've never made biscotti before, to form it into a log it should be firm but not crumbly. Yet, it definietly shouldn't stick to your fingers. I preferred to dip this biscotti in chocolate (did both dark and white) to give it an extra sweetness. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.

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Zuperbre

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Reviewed: May 6, 2007

really good

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Reviewer:

sashash7

Cooking Level: Expert

Home Town: Deep River, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 1, 2007

This was an awesome dessert. I made it for my family, and they ate it down so quickly, that I was amazed. I just have to say that if you don't have any chocolate, like me the first time, it tastes fine without.

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