Reviewed: Feb. 28, 2007

Very nice biscotti recipe. It wasn't too sweet for my taste and the white chocolate added the perfect hints of extra sweet to this recipe. I used white chocolate chips instead of chocolate chunks. Also it crumbled quite a bit while cutting but I managed to save a a few of them without breaking. The biscotti itself came out really nice, though a few came out brownie textured, which I believe is a fault on my part cause they were cut a bit thicker than other pieces which came out exactly like biscotti is supposed to. I enjoyed it both ways though, thanks for the post!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

This turned out more like a crunchy brownie than a biscotti. I could see making them again though.

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CURSEDTHING

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Reviewed: Feb. 4, 2007

I have read and re-read at least 30 different biscotti recipes (on more than just allrecipes) and tried others to see why this one was so crumbly. I also tried waiting 30 minutes for one loaf (as 1 reviewer suggested) and only a few minutes for the other log as another reviewer suggested, both times using a very sharp serrated knife. There was no difference, they were both crumbly and I lost around 10-15% of the cookies. It was suggested that perhaps the amount of liquid makes a difference (maybe an extra egg could help?) but nearly all the other biscotti recipes had the same approx. 2 cups flour:2 eggs ratio and not many issues with crumbling. Next time I think I'll try the extra egg. Very good cookie but I'm unsure I could give it as a gift because of appearance.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2007

Wow! These are amazing! I found that using a serated knife to slice the biscotti makes it much easier.

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Alison

Cooking Level: Expert

Home Town: Chappaqua, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 28, 2006

Very good. I saved the semi-sweet chocolate chips, and after the biscotti were done, I melted the chips and spread the melted chocolate over one half of the tops of the cookies.

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Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Dec. 22, 2006

Great-the chocolate taste is more dry/bitter but was excellent.

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spencersmom

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Reviewed: Dec. 21, 2006

This recipe was really good but a LOT sweeter than any biscotti I've ever had. I'll probably leave out almost all of the chocolate next time.

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LALALISA

Home Town: Louisville, Kentucky, USA

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Reviewed: Dec. 15, 2006

will make again

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TOTAL CHAOS

Cooking Level: Intermediate

Home Town: Pomona, California, USA

Living In: Ontario, California, USA

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Reviewed: Dec. 4, 2006

awesome! my family loved it. easy to make and turns out great. not too crispy and not too soft. perfect for dipping or just eating by itself.

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MARISAMDL4

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Reviewed: Dec. 4, 2006

Yummy. I cut them after about 10 minutes of cooling and I did fairly well but it was tricky. I think I lost 15% due to crumbling. For some reason, the Cinnamon Hazelnut Biscotti were much easier to cut... Everyone at work loved them!

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 24, 2006

This recipe is great, I have never made biscotti before and they turned out perfect. A couple of things I changed, would reduce the temp on the initial bake. Also I only let them cool about 15 minutes before I cut them. I also melted some dark chocolate and spread it on the top and then let them cool a little and then dusted them with confection sugar. Awesome!!!

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Larry Hayes

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Nov. 21, 2006

Very nice! I used White Choc. Chips instead of the squares. Giving them out at a bake exchange so they're in the freezer, but will drizzle with white chocolate (or maybe even both) before giving away. I messed up the oven temp. so they came out almost burned, but apparently they taste good so I will make again properly this time :).

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Heidi V

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Reviewed: Nov. 15, 2006

excellent flavor- I did add vanilla extract and almond extract --along with mini choc chips & white choc chips & chopped almonds-- I dipped the ends of the biscotti in melted choc-yum!!

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Oct. 27, 2006

Excellent. Made it several times. A change from the usual drop cookie.

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Arvis

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Reviewed: Oct. 21, 2006

I've been using this recipe for a while. We make it exactly as suggested sometimes and sometimes I use mini chocolate chips instead of suggested and add 1 1/2 t almond extract and 1/2 c almonds. Either way my friends and family love it with their favorite cup of coffee!

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Delishuss

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2006

Delicious! I made these for a gift and they turned out beautifully... nice presentation and not too crumbly. Like previous posters have mentioned, be sure to let the cookies cool before cutting. I used miniture chocolate chips and regular sized white chocolate chips in lieu of the chopped white chocolate squares. Thanks for the recipe.

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