I had a lot of baking to do and a long drive ( 22 hours) ahead, so I made these, froze them for three days, loaded the car and drove for two days. We opened up the container over coffee two days after my arrival ( no refrigeration whatsoever) and mmmmm, these were fabulous. Definitely a keeper. Thanks for sharing!
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I am a regular biscotti maker, and find it hard to find a simle, never fail recipe, however this one is great! It is super easy and turns out perfect everytime!
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I just made this recipe, followed the directions exactly. The biscotti came out so dry that when I tied to cut the log the pieces crumbled. Not only did I waste my time making these, but I also wasted money buying the ingredients. I recommend picking another chocolate biscotti recipe if this is what you want to make. This is the first time I have ever had problems with an online recipe, and I have been baking and cooking for years.
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I made these for a friend for Christmas last year & he loved them. I am giving them 4 stars instead of 5 only because I used high quality dark chocolate instead of cocoa & chocolate chips.
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I loved these the first day but not as much the second day.
Easy to do.
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If you like biscotti, or if you like chocolate, try this recipe. Honestly, even if you don't like either, make the recipe! Someone in your life will undoubtedly scarf these up and love you forever for making them; they're really really good and fairly simple to put together.
I made them just as written, but used my own muscle rather than an electric mixer and parchment paper instead of buttering a cookie sheet, and regular chips in lieu of mini ones... and I just realized now I didn't do the confectioners' sugar bit, but mine turned out just fine. I can't think of a substantial change I'd suggest making.
I really highly recommend these for packages too. I sent them to my best friend, across the country, who is finishing grad school, and they held up perfectly.
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I'm a huge biscotti fan and baker. I would rank these with my top 3 biscotti recipes(the other two being Cranberry-Orange and Anise-Almond). The flavor was decadently chocolate and they have just the right amount of crunch without hurting your teeth. My tip is that when you bake them for the second time, just stand the slices UPRIGHT (shown in my photo) rather than laying them flat and then flipping them over. This is an excellent recipe with well-written instructions. Thank you! Update 8/30/08 - used the new DARK cocoa powder and they were even better than before!! Update 5/24/09 - reduce salt to 1/2 teaspoon unless you like the noticeably salty flavor.
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My daughater and I just made these and I have to agree with the other reviews...they are fabulous!!
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Divine! I didn't have any pecans on hand, but they were just fine without. After baking the logs for 35 minutes and letting them cool, I baked them for 5 minutes on each side so both sides would be super crunchy. Thanks Kittencal!
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This is a GREAT recipe - I highly recommend it! Like lots of others, I have experimented with many biscotti recipes. Now I only make two types - this one and another recipe I have for perfect cranberry almond. The best thing about both of them is that they make excellent bases that allow you to add your own flavors. Thanks for posting!
Try swapping 1 cup of chopped roasted almonds and 1/2 cup of shredded coconut for the pecans in this recipe - it makes a fabulous almond joy variation!
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I've made these a couple times now, and they are always a hit. They are the best dipped in coffee or milk, but I like the fact that they are not so crunchy and hard that you can't eat them plain. Sometimes chocolate biscotti taste bland to me, but not these. They taste boldly of chocolate! I also like to use roasted and salted pecans. I find that I need to bake them a bit longer than stated for the first bake time. The first time I made these, some of the slices fell apart because they were still a bit too soft - even after cooling. I do find that touching for firmness is the best gauge of when to take them out, rather than strictly following the bake times. I've been keeping a supply in my freezer to pull out when I need a chocolate fix - they thaw quickly when dunked in hot coffee! Thanks for posting!!
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I quadrapuled this recipe and it is fantastic. Added dried cranberries and subst. walnuts (out of pecans). Once cool, I drizzed with melted white chocolate. Beautiful to look at, and a hit with everyone who has tried them. They are rich and remind you of a decadent brownie! I placed some of them in cellophane bags and gave with homemade hot chocolate mix.
The rest are frozen and awaiting to be plated on my Christmas cookies trays. Thankd Kittencal for another super recipe!
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First off, I have to say that I messed up and used 1/2 cup of butter rather than 1/4 cup. I've made many biscotti over the last year (about 15 recipes). I'm not sure if it's the extra butter or the recipe, but my boyfriend said these were the best yet.
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KittenKal-You are my hero!! Every recipe you post is great and this one is no exception. It is just crisp enough to make for good dunking and chock full of goodies like nuts and chocolate chips. This will be my recipe for chocolate biscotti from now on.
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These biscotti are so yummy! And SO easy to make. I made them according to the recipe, but used about 1 cup of chopped almonds. They are delicious. Thanks KittenCal for a great recipe! This one is a keeper!
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