I've been making these frequently over the past couple years and when you follow the recipe exactly, the biscotti are pretty good, but there are some changes I have learned that really improve them. First, don't be afraid to add a little more cocoa. Second, use about 1/8-1/4 tsp salt to taste. Third, experiment with your extracts and oils. Try using 3/4 tsp vanilla and 1/4 tsp almond extracts. Other flavor variations with oil of Anise, anise seed or fresh tarragon all compliment the chocolate really well and are delicious with coffee or tea. Definitely gives more dimension to the biscotti (although, admittedly, anise is not for everyone). Miniature chocolate chips are not a must, and in fact, we prefer using regular-sized chocolate chips. Cooking time: everyone's oven is a little different, but I usually bake for 20 min at 375F. I let them cool for 10 min before I cut them (waiting the full 30 min seems to increase the crumbling problem) then reduce the heat to 350F. Bake them for 10 min, flip to the other side and bake for 10 min more. For a holiday treat, drizzle with crushed peppermint and white bakers chocolate or almond bark.
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I've been making these frequently over the past couple years and when you follow the recipe...