Chocolate Biscotti
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- Recipe categories: Chocolate, Sugar,
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Average Rating:
Total Reviews: 17
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By amkess
on December 12, 2012
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All Mario's biscotti recipes are fabulous, this one is no different and just like the ones my husband and I adored in Tuscany.
I am making dozens for Christmas gifts!
By ncpamom
on November 09, 2012
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whomever badly reviews this needs to try it again! This recipe is awesome, spoken from a NY Italian family and biscotti lover. My only mistake was too much almond extract, but still delicious! They were gone in an instant.
By techsasgirl
Lubbock, Texas
on July 19, 2012
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I am letting my biscotti cool so I can slice it and rebake the cookies. Guys, all the negative reviews are ridiculous! First of all, there was plenty of fat in this recipe! 6 full egg yolks is a lot of fat! And please remember to use your judgement when baking! If the recipe calls for 20 minutes, that doesn't always mean 20 minutes. Humidity, the size of your eggs, and your oven are just a few factors that can affect your baking times. Check the doneness on your own, rather than gripe at the chef! Also, for those of you who complained that the biscotti was rock hard... NEWSFLASH! They're supposed to be!!!
By epuglia_4700363
Hamburg, PA
on May 14, 2011
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This recipe is not correct. I am going to assume it left out the fat. The result had an odd taste and a terrible spongy texture, not at all a biscotti.
By drstephvdw
Greenville, 80
on January 30, 2011
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I think this biscotti recipe tastes great! Nice and chocolatey, and the resulting biscotti was not too dry or soggy. The dough was a little sticky and difficult to shape (rolling was definitely not going to happen, but I found wetting my hands with cold water helped get it on the pan in the right shape. Yummy!
By j16dene_12516720
winston salem, 73
on January 04, 2010
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It was a big hit at the party I took them to!
By apygin1_12479826
la canada, 43
on December 24, 2009
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Followed the recipe exactly. The dough was sticky before baking and heavy and moist after 20 minute cooking time.Difficult to slice. Ended up with rock hard biscotti.
By micheleasay_5584210
Huntington Beac...
on December 23, 2009
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I make biscotti all the time with family recipes that have been passed down so I was very excited to try this chocolate version (all of mine are more traditional. The dough consistency really scared me because it is very sticky- so it is not the normal consistency if you were to roll or pat it into the trademark log for biscotti. I added flour to it and as best I could spread it on the parchment expecting the worst. What I ended up with were perfectly delicious chocolate almond biscotti (I used almonds instead of hazelnuts. My family raved about them and they will now sit alongside our family cookies.
By jferrari_7097182
Toledo, OH
on October 01, 2009
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These are the worst biscotti ever. Did you even test this recipe, Mario?
By socontagiously9...
Piscataway, NJ
on May 28, 2009
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Ive never made biscottis before but I've always been envious of the shelved chocolate biscottis on the shelf and their bakers but this was so simple! The only suggestion I would make would be to put more chocolate chips in but thats just my personal preferance. Otherwise great recipie... my compliments!