I have made biscotti many times before, but have never made a chocolate variety. I tried this recipe and discovered that while the resulting cookies ARE very tasty, they have a rough appearance (I think the dough is too dry) and are not suitable for gift presentation. The other problem is that even when they cool after the first baking for the prescribed time, the chocolate chips are too melted and smear across the cookie surface as they are cut. The really dry dough makes for a craggy surface during the first baking, and the result is so crumbly, that one must cut the cookies too thickly for an attractive-looking cookie. To "punch up" the flavor, I added a tablespoon of fresh orange zest - they were very delicious.
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I have made biscotti many times before, but have never made a chocolate variety. I tried this...