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This biscotti is very chocolatey! I used double the amount of nuts (hazelnuts, which I first toasted). I also used 3/4 cup chocolate chips. The cookie still held up well after slicing. I also didn't wait 30 minutes before slicing...only 10 minutes or until cool enough to handle. Good one, Mirj! Thanks! M&Mers
This recipe has a great brownie flavor. With the butter, the cookies seem richer and are definitely not as crisp as the recipes using just eggs for moisture. True to their European roots, they're not too sweet. M&Mers' tips were all on point. Next time I might try to increase crispness either by using less butter or substituting ground almonds for the butter.
mine crumbled a TON when i was trying to cut them up, and i did let them cool completely. they got a little too overdone, which is totally my fault. not sure these are a hit.
Made and had these along with my morning cup of hot chocolate. Dipped them right in the mug! So good!
They crumbled a little too much while slicing them...but they tasted good, and everyone liked these cookies! I used dark cocoa and dark chocolate chips, and sliced almonds.
I was invited to a party where the menu was Italian. I decided to bring these biscotti, as I wanted to try them and I knew my friends enjoyed biscotti. They were a hit! The thing they liked best were they were chocolatey, but not overly sweet. I didn't change anything in the recipe. They were very simple to make and such a pretty cookie. Thank you for sharing your recipe.
Ok, I died and went to heaven when I dunked one of these into a cup of Caramel Truffle coffee! Once again you've got the best recipes!
These tasted very good! I melted white chocolate chips and drizzled them on top. It looked really cool. The other bonus is my 2 kids really liked them. I am making a bunch for Christmas gifts this year!
simple awesome!! i've never made biscotti before and this was the first one i tried. my family has never had biscotti before, and they absolutely loved this thing. i've already had so many requests for this recipe. thanks for a great recipe :)