although this recipe needs some refinement, i am amazed that this cookie comes out nutritionally great. each cookie is less than 20 mill. of sodium, 1 or grams in good fat, and thats it.
the numgers change as to how many biscotti per recipe but its just nice to see a cookie that fits into almost diet. i made this today, with all white flour, and the cookies are ok but some parts of the recips needs refinement. i am going to try adding another egg when i make this recipe and try brown sugar and let you know what how they come out.
These biscotti were truly terrible--baked sawdust with chocolate chips in them. There was absolutely no peanut butter flavor. However, I LOVE chocolate and peanut butter, so I just slid into the oven an amended version of the recipe. We'll see how it turns out--but I intend to keep trying until I'm happy. Hmmm...maybe I should have used brown sugar instead of white...
I liked the flavor of these, but not the texture. I may try again with 1/2 unbleached flour and 1/2 whole-wheat. I think the first bake time was too long, since it was hard to slice them. The log was too hard. (My oven temp. is correct according to the thermometer, so that wasn't the problem.) 20 minutes may have been plenty. I may try again with these changes.
Sorry, didn't like it. I've made lots of biscotti, but this just wasn't right. It was dense, dry, and bland. Not to mention the dough didn't come together at all - we had to add some water just so it would hold. I was surprised at how LITTLE peanut butter was in the recipe - maybe that was the problem. Oh, and the recipe didn't say where to add the eggs (I mixed it in with the rest of the wet).