The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 12, 2006
Easy to make, but be sure to cut shortly after removing from the oven so they don't crumble.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 8, 2006
Unreal....so delicious and easy to make
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 16, 2006
This is my first time making biscotti. I didn't have a problem making the dough however I wasn't sure how wide I should roll it after the dough is divided to two parts. (It only mentions 9" tall). It turned out for me like the thinkness of a cookie but it taste great. i.e. it didn't self-rise at all. Anyone has some advise for me?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 21, 2006
Very impressive cookie! I made this for gifts at Christmas for teachers and friends, (along with a home made cappuccino mix.) It received rave reviews. Personally, I thought it was a bit too sweet with all the chocolate chunks, so I would reduce them slightly next time. I also tried replacing some chunks with Whole unblanched almonds and it made for a very pretty cookie with the contrasting light nuts and white chocolate in the dark cookie dough. I'll make this again and again! Definately wait the hour (even a half hour) to cut these before the second bake. Cutting them while hot will guarantee a crumbly mess. AND you must use a very good, very sharp knife. It makes a huge difference.
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Photo by Brigette

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 23, 2005
Absolutely delicious. I love the fact that these can made for like 5% of what biscotti costs in coffee houses. Speaking of coffee houses, if you want your biscotti as crispy as it is at coffee houses, definitely go for the 25 minutes. I pulled em out right at 20 when the toothpick first came out clean, and then had to add extra time in the second bake. They still aren't quite as crispy as coffee house biscotti, but they're still absolutely delicious. Who would have ever guessed that biscotti could be so easy to make at home?
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Photo by Daniel

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 23, 2005
came out kinda dry - but not biscotti-dry. could be my own error.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 15, 2005
Tastes good enough, but very hard to make, comes out very crumbly.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 12, 2005
OMG this recipe was so good! I dipped half the cookie in white chocolate and it was delicious!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Niwot, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 10, 2005
These biscotti are tasty, but they are not TRUE ITALIAN biscotti. They are WAY too cakey. Real biscotti are hard and are usually dipped in coffee. I would not make this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2005
These have a nice flavor, not too sweet but next time I would omitt the white chocolate because it really had no flavor to me. Definitely do not wait an hour to cut, I do it as soon as it's out of the oven, use two long spatullas to lift it off the pan, use a towel to hold and cut with a serated knife and start putting them back in the oven! This usually reduces the crumbling. Great recipe but still favor Jandee's "Biscotti" recipe, maybe the difference is oil vs. butter!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2005
I love these! The only change I would make next time is to cut them 15 minutes after removing them from the oven. They were too crumbly after waiting an hour.
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Dorr, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2005
This is probably one of the best recipes for biscotti I have tried in a long time. I used chocolate chunks and toasted hazelnuts instead of the white chocolate. This is my new fave recipe! Very easy!
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Photo by WENDY KENNEDY

Cooking Level: Expert

Home Town: Goshen, Nova Scotia, Canada
Living In: Bow Island, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 1, 2005
Fabulous!!! I used dark cocoa powder, coarse-chopped macadamia nuts, "swirls" morsels and mini morsels of dark chocolate and they came out dark and beautiful, not too sweet. The smaller the added morsels, the less likely you will break up the cookie when you cut it. I suggest you shape the logs into even, flat-topped bricks (3"X9")inside of parchment paper. If you straighten the edges and flatten the top and sides, they will transfer easily to the baking sheet and cut perfectly. Use a bread knife to saw slowly through the loaf to make perfect cookies. I doubled the recipe with no adverse affects. Yum!
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Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA
Living In: Jersey Village, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 21, 2005
I loved these little treats. I covered them with white choc and holiday sprinkles. They made great gifts. Easy to make.
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Photo by Baking Mama

Cooking Level: Expert

Home Town: Yorba Linda, California, USA
Living In: Fruita, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 6, 2005
great! didn't have white chocolate so did chips along with dark chocolate chunks from a hersheys bar. I cut them about 3 min after they came out of the first baking time, and put them back in oven- came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 15, 2005
The kids had not heard of biscotti. They just loved this one. It was a little crumbly, but it was so moist and rich tasting.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 7, 2005
Excellent flavor and texture. Surprisingly, the white chocolate doesn't have as much flavor as one would think having added 4 squares of chocolate. Try drizzling on melted chocolate when the baking is done, though the chocolate chips and cocoa give the biscotti enough chocolate flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 2, 2005
Very easy and quick compared to normal biscotti recipes. The only minor complaint I have is that when I turned the biscotti on the trays, they crumbled. Despite of that, they are DELICIOUS!
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Photo by NICOLE518

Cooking Level: Intermediate

Living In: Mount Prospect, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 16, 2005
Being Italian, these biscotti's were REALLY good. They were not to sweet, satisfied my chocolate craving, and was really yummy. They were light and crisp. I left them in the oven a little longer, cause i like my biscotti on the crisper side. I also added almonds instead of white chocolate cause i did not have any. They turned out gread, and I HIGHLEY suggest them! :D CIAO
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 30, 2005
I made this for the first time yesterday for company, and the husband is allergic to nuts. It was absolutely EXCELLENT, and a great alternative to the traditional almond variety. The only downside is that they crumble VERY easily, so I recommend slicing them immediately upon removal from the oven. All in all, these are great, and I will definitely make them again.
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