Reviewed: Jan. 7, 2010

LOVE IT! My first time ever making biscotti and I am hooked! Considered as a "treat" for me when at a coffee shop, but now can be a treat that I share with others! Can't wait to carry some into work. Thanks for the recipe!

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Reviewer:

Mrs. CJR

Cooking Level: Intermediate

Home Town: Winterport, Maine, USA

Living In: Live Oak, Florida, USA

Reviewed: Dec. 28, 2009

Very tasty! I have never made biscotti before and these were so easy to make. Will use again.

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Reviewer:

CHOCOLATLUV44

Cooking Level: Intermediate

Home Town: Burlington, Iowa, USA

Living In: Bozeman, Montana, USA

Reviewed: Dec. 23, 2009

Sorry, this turned out very bad. It all crumbled, I followed everything as directed:(

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Reviewer:

michelle

Reviewed: Dec. 22, 2009

I did not care for these biscotti. I made the recipe as written. I think the unsweetened cocoa powder should be decreased. I will continue to search for a great chocolate biscotti recipe

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Reviewer:

NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

Reviewed: Dec. 21, 2009

Very delicious!! It was a little crumbly when cutting the logs into slices, but I probably should have let it cool more first. I didn't mind though, since then I had a good excuse to eat the parts that broke off!

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Reviewer:

Margy

Reviewed: Dec. 20, 2009

Awesome! The batter was very sticky, I was worried I wouldn't get it shaped right. I wet my hands a little and that helped. It did crumble some, but not very bad. You just have to be very careful while slicing. They tasted sooo yummy, I'll make these again!

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Reviewer:

valscookin2

Reviewed: Dec. 20, 2009

Despite using a serrated knife this biscotti broke into a million pieces. I have a better recipe that holds it's shape i will use in the future.

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Reviewer:

patricia

Reviewed: Dec. 19, 2009

good stuff

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Reviewer:

mkmurph

Reviewed: Dec. 19, 2009

Nice, chocolatety flavor. I've been baking biscotti for several years and found one simple method to ease the cutting process: after cooling 15 - 20 minutes, lightly but evenly spritz the top and sides of the uncut log with cool water (use a spray bottle). Let the log sit another 5 minutes before cutting. And definitely lower the oven temp 25 degrees or so for the second baking.

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Reviewer:

Kathy Saint

Reviewed: Dec. 17, 2009

I followed suggestions, and I baked on a greased cookie sheet for 20 minutes at 375. I reduced the temp. to 300 and baked on each side for 6-7 minutes. I sliced carefully with only a little bit of crumbling. These are not hard or really crunchy...just yummy good! Bake longer the second time if you want them crunchier. You will love these if you're a chocolate lover. Not too sweet...perfect! I used the egg wash, which made them nice and shiny. I drizzled melted Ghirardelli white chocolate on the tops to make more festive. I'm giving these as a gift...I know they'll love them!

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