Reviewed: Feb. 16, 2007

This turned out more like a crunchy brownie than a biscotti. I could see making them again though.

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Reviewed: Feb. 4, 2007

I have read and re-read at least 30 different biscotti recipes (on more than just allrecipes) and tried others to see why this one was so crumbly. I also tried waiting 30 minutes for one loaf (as 1 reviewer suggested) and only a few minutes for the other log as another reviewer suggested, both times using a very sharp serrated knife. There was no difference, they were both crumbly and I lost around 10-15% of the cookies. It was suggested that perhaps the amount of liquid makes a difference (maybe an extra egg could help?) but nearly all the other biscotti recipes had the same approx. 2 cups flour:2 eggs ratio and not many issues with crumbling. Next time I think I'll try the extra egg. Very good cookie but I'm unsure I could give it as a gift because of appearance.

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Reviewer:

Kathleen

Cooking Level: Intermediate

Reviewed: Jan. 21, 2007

Wow! These are amazing! I found that using a serated knife to slice the biscotti makes it much easier.

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Reviewer:

Alison

Cooking Level: Expert

Home Town: Chappaqua, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 28, 2006

Very good. I saved the semi-sweet chocolate chips, and after the biscotti were done, I melted the chips and spread the melted chocolate over one half of the tops of the cookies.

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Reviewer:

Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

Reviewed: Dec. 22, 2006

Great-the chocolate taste is more dry/bitter but was excellent.

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Reviewer:

spencersmom

Reviewed: Dec. 21, 2006

This recipe was really good but a LOT sweeter than any biscotti I've ever had. I'll probably leave out almost all of the chocolate next time.

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Reviewer:

LALALISA

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

Reviewed: Dec. 15, 2006

will make again

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TOTAL CHAOS

Cooking Level: Intermediate

Home Town: Pomona, California, USA

Living In: Ontario, California, USA

Reviewed: Dec. 4, 2006

awesome! my family loved it. easy to make and turns out great. not too crispy and not too soft. perfect for dipping or just eating by itself.

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Reviewer:

MARISAMDL4

Reviewed: Dec. 4, 2006

Yummy. I cut them after about 10 minutes of cooling and I did fairly well but it was tricky. I think I lost 15% due to crumbling. For some reason, the Cinnamon Hazelnut Biscotti were much easier to cut... Everyone at work loved them!

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Reviewer:

Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

Reviewed: Nov. 24, 2006

This recipe is great, I have never made biscotti before and they turned out perfect. A couple of things I changed, would reduce the temp on the initial bake. Also I only let them cool about 15 minutes before I cut them. I also melted some dark chocolate and spread it on the top and then let them cool a little and then dusted them with confection sugar. Awesome!!!

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