25 Reviews

Delicious deep dark chocolate flavor!!! I used dark chocolate chips and special dark cocoa. I also used 1 cup all purpose flour and for the remaining 3/4 cups I used white whole wheat flour. Makes for a pretty healthy treat! I will definitely make these again. I would like to try these with toasted almonds and almond extract sometime too. I didn't toast my walnuts this time, but think it would've been really good if I had. Thanks for a great recipe!

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zaar mate May 27, 2008

I still gave this 4 stars because the flavour is amazing, but this was my first time making biscotti and I think I had a few mishaps. First, the recipe said to use waxed paper, which I did, and 5 minutes into the baking time I had to pull the pan out because the kitchen was filled with smoke. Is there another type of waxed paper I don't know about? Second, I used the 40 minute baking time, but when I tried to cut the logs they completely fell apart (a delicious mess that DD and I happily ate LOL) so I never got to the second baking process. These issues are not the fault of the poster, I probably did something wrong that would be obvious to those more experienced biscotti-makers? These are probably very delicious if you know what you are doing, but not so easy for a first timer!

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Supersteph0 May 13, 2008

Now this are what biscotti are supposed to taste like! Authentic biscotti are not supposed to contain butter or oil, like many recipes include to make then more "cookie" like. I added cranberries to this recipe and the result was delicious. Crisp, chocolatey biscotti cookies perfect for dipping into coffee or just by themselves. Thanks for the recipe!

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myleebon December 25, 2007

The best Chocolate Biscotti that I have ever, ever made & I have made quite a few. I made 2 batches using Dark chocolate, the first ones I used walnuts and the second batch I made using dry roasted peanuts, SO good. Everyone loved them. Your added comments were great. Thank you Toni & Mean Chef, I will be making these again!

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Barb Gertz December 24, 2007

These turned out great! I cut down on the nuts and added some craisins. Thanks Chef #296902 for posting the baking tip, I will bake Biscotti this way from now on. I like Biscotti because they keep so well, now to make them last longer...

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Doughy December 22, 2007

These were quite good although not quite as chocolatey as I would like considering what went in (I used high quality chocolate). Also they were a little dry/crumbly but I think that was my fault for using white whole wheat flour instead of all purpose flour. I would definetely make these again.

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Baking Christi December 21, 2007

While extremely messy, this recipe was a huge success. My husband started eating them before they were even done baking! This was my first time making biscotti and the instructions were very helpful. I followed the lesser of the suggested cooking times (40, 15, 15). We had them with coffee this morning and they were great! I had to modify the recipe to make it gluten-free so I used Bette Hageman's four flour bean mix and added 1 1/4 baking powder since gluten-free flour tends to be heavy. The gluten free flours also tend to not stick together as well, so next time I'm going to try adding some xanthan gum since they did break apart a little bit. I'm going to put these in little holiday baggies and give them as gifts. Thank you for the wonderful recipe!

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Emily Elizabeth December 09, 2007

I just made these. They are very good. I have made several biscotti recipes before so I'm not new to biscotti making. I followed the directions almost exactly. I decreased the sugar to 2/3 cup as I don't like my biscotti too sweet. I used 4 ounces mini dark chocolate chips (Hershey) so no chopping was required, and they blended to a fine texture really easily in my mini food chopper. The dough was great. I would stick to the original baking times if you like your biscotti crunchy. I formed these directly on the parchment paper so I wouldn't have to move them. If you prefer forming them on a floured surface, I would recommend using sifted cocoa powder instead so you don't get the white flour residue on the bottom of them. I think these would be even better with hazelnuts or slivered almonds. I love slivered almonds in biscotti as it gives them a nice crispy, as opposed to crunchy, texture.

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Simonealisa December 06, 2007

Just made these. Followed recipe, oops, just noticed I left out the soda. Still had a great taste, and they look great. EASY. Still turned out even though I forgot the soda. Thanks for the recipe. (I used the wax as I am all out of parchment paper.

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SiouxChef October 27, 2007

Wow! This was the second time I've made these and they're excellent. Both times I've used pecans rather than walnuts since we live in pecan country. After slicing however I don't bake each side seperately. I set each loaf back on my silpat liners and merely lide the slices back and forth to the point where they're barely touching on one side. Back into the oven for the second baking in half the time. Saw that trick on one of the Cooking Channel programs being done by a small comercial baker. Simple and easy.

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Rainbowelp April 27, 2007
Chocolate Walnut Biscotti