6 Reviews

I followed the recipe exactly. Even folded in by hand (might not be necessary but I did it).
Came out great. Very tasty. I used Guittard cocoa powder. Since I used pistachio's..I melted some chocolate and added pistachio oil to it just to thin it a bit and gave each cookie a little swirl of chocolate on top. I used convection oven and two cookies sheets. First round was on 325 second round I did at 275 for 25 minutes. Will make these again..thanks for the recipe :)

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Vicki_in_Florida March 02, 2011

Delizioso! I subbed almonds and that was great---will try the 'stachios next time. I wish more people would try olive oil in baking---works wonderfully. Thanks for posting this!

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La Dilettante July 31, 2009

this is an excellent biscotti recipe, I love the addition of cloves and espresso powder, I used extra-virgin olive oil for this and reduced the nuts and added in some mini chocolate chips also, this a nice change from the butter biscotti, thanks for sharing Ev!...Kitten:)

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Kittencal@recipezazz November 26, 2007

Great Cookie, Biscuit.

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QueenJeanne56 March 15, 2007

What lovely biscotti! Except for a couple of insignificant exceptions, I followed your recipe. I lazily used the KitchenAid on low speed to mix the dough and baked the logs on parchment paper. I have never waited for the logs to cool completely before slicing, as I was afraid they would be more likely to crumble; I did this time, though, since your recipe instructed doing so, and it worked out fine. I did bake both pans of cookies at the same time, but since I was using a convection oven, I reduced the temp to 275F. Wonderful recipe, Evelyn--thanks so much for sharing it!

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GaylaJ December 21, 2006

Great recipe, Evelyn! With the help of the detailed instructions, I now have some delicious biscotti to eat with my coffee tomorrow. These are very appealing to look at, too; I like the bright green spots in the chocolate bisuits. Thanks for posting.

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Aunt Cookie September 26, 2006
Chocolate-Espresso-Pistachio Biscotti