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Ok.. yes... 5-star..BUT.. I made my 'rectangle' 5-inches x 10-inches. As AnnB said.. I would also split the dough and make two logs out of it. I used an 11x17 pan and used wet hands to shape the batter. If you want huge beautiful biscotti (like 1Steve says).. just make one loaf.. but.. I like to share with many coworkers and a dozen just won't cut it. So I would make 2 loaves side by side on a large cookie sheet. Oooohhhhh.. and how about dipping half in melted white chocolate?

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luvmybge April 13, 2003

These are wonderful, and so much better than packaged biscotti in the store. Very easy to make, next time I will divide the dough into two long pieces, as the edges were done before the center. My whole family loves it, even our Westie terrier who wants biscotti instead of milkbones.

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AnnB February 21, 2003

Very good, it was my first attempt at making biscotti and my whole family raved about them (I gave them out with other goodies for x-mas), and my grandma is now hooked on these and the double chocolate chunk that I made, she even said that they were much better than store-bought!!! (i also didnt used the cinnamom bark since i couldn't find it)

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Katrina January 13, 2003

This was my first time making biscotti and I was amazed at how easy they are to make. I bought a bag of the cinnamon chips for these and I'm glad I did. They were wonderful. I was going to share but I don't think so now. Thanks Steve.

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Shari2 April 12, 2003

These are fantastic. First time I'd tried cinnamon chips.. ohhh la la... anyway these are to die for, will make again and again.. Thanks for a great recipe.

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podapo April 10, 2003

Wow! This the best biscotti I've ever had and that includes the stuff I've made! I used double the coffee granules because I wasn't sure how many years old they were and I've never heard of cinnamon chips. Used just choc chips. I'm going looking for a supplier of the cinnamon. Great recipie, easy, tasty. A keeper. And the ones that broke were good without being dried. I'll use these this next Xmas.

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Countrywife March 11, 2003

Steve I just made your biscotti, I can only dream how they would taste if I would have been able to use the cinnamon chips,(I love cinnamon)They are wonderful! Made them for an Italian theme dinner party tomorrow night and just know they will be a succes.

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Pets'R'us September 20, 2002

I have made similar biscotti recipes many, many times in a standard oven. One very important suggestion that I may offer is this: AFTER PREPARING THE DOUGH, PLACE IT ON THE BAKING SHEETS, LINED WITH PARCHMENT PAPER, AND REFRIGERATE FOR APPROXIMATELY 1 (ONE) HOUR. Immediately after that, bake for about 25 minutes; remove from oven and let cool for to minutes. Then slice and place sideways as you return the biscotti to the oven to bake for approx. 10 minutes on one side; remove and turnover to the other side and bake 10 minutes. This technique will: a) discourage excessive spreading of dough b) prevent dough from being underdone or too soft. Also, the parchment paper helps in preventing burning on the bottoms of biscotti. <br/><br/>I have fine tuned this technique with consistent success. Good luck and enjoy!

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luwe15@aol.com September 16, 2014

Thanks for posting this one, Steve! I don't think we can get cinnamon chips in Canada so I subbed more chocolate chips. That's the only ingredient change I made. Also, I prefer regular sized biscotti, so I made my usual 2 logs (13" long by 2 1/2" wide). I only have a conventional oven so I baked them at 350 degrees for 25 min then another 20 minutes after slicing...they were perfect! I prefer crisp-hard biscotti as opposed to the rock-hard, MUST be dunked kind and these fit the bill. Thanks again. M&Mers

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M&Mers July 16, 2003

If I knew biscotti were so easy to make, I'd have made them years ago! WONderful recipe!! Ironically, I did not have any chocolate chips on hand but had a hearty supply of cinnamon chips, so I used double cinnamon and no chocolate. I also substituted finely chopped walnuts instead of pecans only because that's what I had handy. Bumping the conventional oven up to 350 degrees and keeping the same bake time worked out just fine, and I also split the dough into two loaves. Someone mentioned using melted white chocolate to "repair" any broken pieces, which sounded brilliant!! I will remember that tip for next time! LOVED this recipe. Thank you for sharing. :)

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Scouter Girl November 11, 2010
Cinnamon Mocha Biscotti