Reviewed: Mar. 29, 2005

absolutely delicious!!!

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PEANUTBUDDER

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Reviewed: Mar. 18, 2005

This is my first time baking biscotti. I found it to be somewhat dry(but maybe it's supposed to?) and it needed some sweetness on the outside so I melted some chocolate with butter and milk and just spread it on one side of each cookie. Much better. Some have commented that this made it less dry which was a positive thing. Some of the cookies crumbled upon the cutting and turning so I only ended up with 26 presentable cookies in the end. It's still good and everyone loved it.

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MIAELAINE

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Reviewed: Feb. 4, 2005

Very good overall... I probably did not cook them quite as long as I should have, since I was feeling impatient. I ended up dipping them in some melted dark chocolate, which worked very well. These also keep very well... mine still tasted pretty good after a couple weeks. (Great for Christmas gifts)

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Jan. 24, 2005

I really liked this biscotti recipe. I am not a fan of white chocolate so I used 1 heaping cup of "Double Chocolate Chips" from Ghirardelli (they're a combination of semi- and bitter-sweet chocolates) instead of the white chocolate and semisweet chips, and the biscotti were fantastic. I followed the recipe as it's written otherwise. I did have a bit of trouble cutting the logs into slices; some of the slices were crumbly at one end. But they tasted great anyway...

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LINDAKOIVISTO

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Reviewed: Jan. 19, 2005

Tasted very good, but did not stay together at all. Biscotti crumbled at the slightest touch - would definitely not hold up for dunking. I will experiment some more, it could be my technique.

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Jan. 13, 2005

My mom makes biscotti for me every Christmas. When I ran out I thought I should try making some myself. I did a search for chocolate biscotti in allrecipes and this one appealed to me the most. I didn't have white chocolate squares and used about 1/3 cup white chips instead. They are a really nice contrast against the dark biscotti. I baked mine at 350 instead of 375 for twenty minutes. I also sliced mine after only cooling for 15 minutes (I might only wait 10 minutes next time as the longer you wait the more crumbly they are). I then baked the slices at 325 for only 5 minutes per side. They are perfect. Great for dunking in tea. My kids aren't fans of biscotti as biscotti really needs dunking but I let them have the ends of the logs after the first baking. They liked them like that (they said they tasted like brownies). My dad says he enjoys these more than my mom's. Sorry mom - I still want some of yours next Christmas!

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MAUREENSKITCHEN

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 8, 2005

Amazing! I made this for Christmas gifts and was sad I kept so little for myself. The white chocolate really takes it up a notch. The first batch I made without it weren't quite as good.

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HOODLEHEAD235

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 19, 2004

This was my first time trying biscotti, and these just didn't do it for me. The flavor is ok, but I had a very hard time slicing the "logs".. they just crumbled everywhere. I, too, felt the 3rd baking was a bit unnecessary since they were already very dark and hard. I had such a difficult time slicing them up. We'll see how the rest go over for Christmas.

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CookieDough

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Reviewed: Nov. 30, 2004

This was my first attempt at making biscotti, and they turned out GREAT!! They were easy to make, and they tasted wonderful, not too sweet. I took some advice from the other reviews and baked them for only 7 mins each the second and third times, and they turned out perfect! I have already been asked for this recipie by friends!!

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LE03ZY

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Reviewed: Nov. 13, 2004

I didn't care for this recipe. I thought there wasn't enough difference in chocolate flavors. It tasted too bitter. Maybe using a different type of chocolate chip would have helped.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Oct. 28, 2004

This is a wonderful recipe. I made a batch of these last weekend and will be making a double batch of them this weekend. I had some leftover peanut butter chips and white chocolate chips, so I used a quarter cup of each of these and a half cup of semisweet chips, skipping the chopped white chocolate. My opinion is that any type of chocolate is good chocolate!

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DEBRALT

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Reviewed: Jul. 19, 2004

Loved them!! I didn't have white chocolate so I used toasted almonds, didn't bake the third time. I liked them the way they were without baking the third time. Will make them again and they will be great to take to parties.

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PRINCESSL3

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Reviewed: Jul. 3, 2004

This was my first attempt at making biscotti, and it turned out great. My family raved about these chocolate-lover's cookies, and I've passed the recipe on to them. The only changes I made were to use egg substitute instead of the eggs, and Splenda in place of the white sugar. I'll definitely be making this recipe again, and it stores and ships very well.

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XXNiffer666XX

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 25, 2004

My family is Italian and I don't like regular biscotti but I made this for Christmas and everyone loved it, including myself!

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ANN99M

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Reviewed: Mar. 2, 2004

I liked this better than "brownie biscotti." I used only semi-sweet chips-no white chocolate. Turned out just crispy enough, but not hard.

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MACKALLEN

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Reviewed: Jan. 15, 2004

My family really liked this biscotti. Even my 2 year old

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Irisheyes299

Cooking Level: Expert

Home Town: Barnesville, Ohio, USA

Living In: Pittsfield, New Hampshire, USA

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Reviewed: Jan. 1, 2004

This is an excellent recipe! I made it 3 times during the holidays. Very rich flavor. I used white chocolate chips, and only 1/4 of the amount that the recipe called for. I didn't want them to be too sweet. MMMmmmm good! I will make this recipe often. This cookie keeps well.

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Sharon

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Dec. 28, 2003

absolutely fabulous. nothing else needs to be said.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 22, 2003

They should call these triple chocolate biscotti since there are two kinds of chips and the cocoa! The dough was very sticky, so I refrigerated it for about an hour and then floured my hands in order to press the dough into logs. My husband can't tolerate white chocolate so I substituted 4 oz of sliced almonds which went very nicely with the chocolate flavor. He LOVED them, but I thought they were just OK, so I'm giving these 4 stars.

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