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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Reviewer:

missyoumuch

Cooking Level: Expert

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

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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Reviewer:

Amy

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Sammamish, Washington, USA

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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Reviewer:

je9

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Suffolk, Virginia, USA

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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Reviewer:

Barb

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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Reviewer:

Tyler

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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Reviewer:

lsfd311

Cooking Level: Expert

Living In: Bergen, New York, USA

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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Reviewer:

Teach4Life

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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