Reviewed: May 12, 2013

This is a great biscotti. The dough is easy to work with you can change the white chocolate to all dark or vice versa. Or add nuts instead. I did not find it at all soft or crumbly. Bakes up very well. Rather than used greased sheets, I mix and bake it on parchment - easy peasy clean up!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KarenNOVA

Reviewed: Apr. 24, 2013

This was my first time making biscotti and it turned out great! I only added 1 tsp baking powder based on previous reviews. They weren't too hard or too soft. So yummy dipped in coffee or tea! I read online that to ensure they are crispy enough, let them cool overnight in the oven then put them in an airtight container. This is what I did and they were perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RichelleB

Cooking Level: Intermediate

Home Town: Spencerville, Ohio, USA

Living In: Lima, Ohio, USA

Reviewed: Apr. 22, 2013

I loved this recipe! This was my first go at making biscotti and I found it brilliantly simple and easy to follow and it was absolutely delish! I made a little modification in terms of sweetness - I used 1/4 cup of brown sugar instead of 2/3 cups of white sugar. And followed the advise of another user and reduced the baking powder to 1-1.5 tsp. Thank you for sharing this recipe Janet!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Mar. 2, 2013

My husband can't get enough chocolate so these were well received by him. Add a cup of coffee (his other favorite thing) and he was one happy camper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mamu

Cooking Level: Intermediate

Living In: El Cajon, California, USA

Reviewed: Feb. 27, 2013

i used semi sweet and milk choc chips and did a few easier steps after initial bake...cool only 10 min and use electric knife to slice them. they still crumble a lil but not as bad as the first batch which i did exactly as written. baked 10 min turned and 10 min more. turned out just perfectly crispy and 'biscotti-ie'!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

slknop13

Reviewed: Jan. 2, 2013

These were frustrating, but kinda worth it. I halved the baking powder as others suggested, but they were still a bit of a pain to work with--the dough was much stickier than the other biscotti I made, and they didn't firm up too much after the first baking (the logs were like giant chocolate chip cookies). I had planned on letting them cool for 10 minutes or so before cutting (based on the other recipe I'd made), but they were so soft, I had to wait about 40 and still had some breakage issues. So, I don't know if I'd go through that to make them as biscotti again, though the final product was delicious. However, I might use the recipe (baking only once) to make awesome triple chocolate chip cookies!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SAMJJ

Cooking Level: Intermediate

Reviewed: Dec. 22, 2012

Very good and easy to make. Not too sweet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

Reviewed: Dec. 8, 2012

Finally I have to give this a review. This is the 4th time I went to this recipe. First time I used dried cherries in the recipe. Today, choc chips AND a second batch with chips & almond slivers. Everything I've done comes out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa

Cooking Level: Expert

Reviewed: Nov. 5, 2012

This is a good Biscotti. I used unsalted butter, omitted the baking powder altogether (you don't want 'fluffy'), used a good quality Dutch processed cocoa and Ghiradrlli white and mini chocolate chips. To compliment the chocolate flavor, I added 2 tablespoons of orange zest. Before baking, I rolled each part in a mixture of granulated sugar and finely ground almonds. Totally excellent flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Junebug

Reviewed: Sep. 26, 2012

Fantastic recipe! Everyone loved these - even a non-biscotti person! I make biscotti, and found that the dough wasn't stiff enough so added 1/4 c. more flour. If you oil your work surface and hands nothing will stick. I also have better luck cutting when the logs are still warm - less crumbs.

Was this review helpful? [ YES ]
0 users found this review helpful