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I don't know if I did something wrong while making these biscotti. They didn't rise much and instead just flattened out across the baking sheet. When they were done, it seemed as though there was too much sugar in the recipe because the biscotti were incredibly crunchy (like melted and then hardened sugar) and not at all like the more cookie-like biscotti I was expecting. Willing to give them another try while tweaking the recipe a bit.
I have made these biscotti several times already and they have come out great. I use good quality chocolate and a natural unprocessed sugar called sucanat. The sucanat is so intensely flavored that I found I could use less, roughly a cup. I have even used egg substitute and half white whole wheat flour at times, with good results. For a treat, I have tossed in 1/4 cup chocolate chunks, which really make for a yummy cookie! Forming the loaves wasn't a problem either, but I did get fewer cookies than the yield. The resulting biscotti were crunchy, sweet and just as cute as could be. These are excellent!
I hesitate to rate this recipe. I have made two batches. They have both come out poorly and I can't figure out why! Looking at both of the previous rated comments, I figured I am doing SOMETHING wrong. After the first try I checked my baking powder and realized it was old. SO...I tried brand new BP and still the same results. I have made biscotti only once before, with a regular almond style recipe. THey came out great! WIth this recipe, my loaves did not rise much and so the slices were no longer than my thumb..about 2 inches. I hesitate to become a member so I am not emailing Barb...hoping she will see this and email me with some hope to try it again. BTW, I used Splenda, which you all know is not cheap. Are you SURE This is supposed to make TWO loaves? I maybe should have tried to make just one good loaf the second time, but I just figured I had used bad baking powder. my email is debisavannah at yahoo dot com
These biscotti were very good! Just the perfect amount of chocolate and nuts. I used Spenda and gave them to my father-in-law, as he is a diabetic. He loves sweets, so this was a special treat! Next time I'll try them with regular sugar.
These are really good. I did everything as stated in the recipe, but I left out the orange zest as I didn't have any oranges in. I was difficult to form the logs as the dough was very sticky, but I didn't want to add more flour and possibly spoil them. Mine needed slightly longer during the second baking, about 18 minutes and it yielded 20 biscottis. Thanks for posting. I'll be making these again!:)