Reviewed: Dec. 15, 2009

I substituted almonds instead of the white chocolate pieces and used dark chocolate chips. These cookies are absolutely wonderful, excellent recipe!! As others have noted, it does take a little time to make these, but all in all it's not that hard and they are such a treat to have around. Definitely worth the effort.

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Reviewer:

SaaraCanCook2

Reviewed: Dec. 13, 2009

This biscotti turned out delicious. I used 1 tsp baking powder instead of 2 (someone else had suggested that). I also used chopped almonds instead of white chocolate - maybe next time I will use all 3. Also - I cut the biscotti after only 5 min of cooling and it was very simple - don't know why it says to wait an hour. ??

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Reviewer:

Lynne

Reviewed: Dec. 13, 2009

Very good. Almost too chocolate-y. Will try this same dough minus the chocolate chips and with dried cherries added next time.

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3 users found this review helpful

Reviewer:

Elle-NO! I'm NOT

Cooking Level: Expert

Living In: Hays, Kansas, USA

Reviewed: Dec. 10, 2009

This was great. I did double+ the cocoa and added a bit of sugar. I also left in the oven cooling 10 min. on the second batch and they were crispier. I am making more tonight!

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Reviewer:

Christinas5

Cooking Level: Intermediate

Reviewed: Dec. 10, 2009

i really loved the taste of these and will make them again, they are easy to eat (some biscotti are so hard!). The only problem i had is that they seemed to crumble easily :(.. So i just make some extra and eat the ones that don't look pretty :)

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Reviewer:

msmelker

Reviewed: Dec. 5, 2009

I made it right away after reading the comments.It was sooo easy to make and also dissapeared right away.Especially when I served it with chocolate fondue to dunked it in and freshly made espresso.

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Reviewer:

menellb

Reviewed: Nov. 23, 2009

OHHHHHHH!!!!!! YUM-MEEEE!!!! These are just amazing! super easy to make and do NOT miss the step of putting the dough in the fridge for 10 minutes! It firms up nicely, then WET your hands andand it is then super easy to shape the logs on the cookie sheet - I put mine on parchment paper to bake. Fabulous flavour! Thanks for the recipe! Will definitely make AGAIN!!!

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5 users found this review helpful

Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Nov. 16, 2009

Great - everyone who tries these loves them! I half the baking powder, substitute chopped almonds for the white and chocolate chips, and use a ziplock bag with a hole cut in the corner to drizzle white chocolate on top. I had never made biscotti before trying these but the recipe is pretty straightforward. Thank you for sharing, Janet!

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Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Nov. 10, 2009

Great! I love the hard cookie with the chunks of chocolate and just the right amount of sweetness. They are supposed to be hard so I like to make them a day ahead of time at least so they will harden enough by the time they are served. I found them to be too soft for biscotti when they were fresher.

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Reviewer:

Lauren

Reviewed: Nov. 5, 2009

I love to bake and this was an easy recipe to work with. I didn't have any chocolate chips so I used a semi-sweet chocolate bar and chopped it up in the food processor; they turned out great and everyone that I gave them to LOVED THEM. Thanks for the great recipe for my baking collection!

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