Chocolate Almond Biscotti

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I am happy with how this biscotti turned out. It turned out crunchy, like it's supposed to. It was sweet as well. I'm generally happy with the way biscotti tastes.

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Terrible! It smells and looks great, but it didn't taste good and came out as hard as a hockey puck! What a disappointment and waste of ingredients. I generally have success with baking so I don't know what went wrong.

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Even though I've never been a fan of biscotti, I was asked to make some for an old friend. This recipe (and perhaps my own baking skills made me love fresh biscotti.

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I make these all the time and love them. I love even more that the recipe doesn't call for butter. These are very easy to make and I like mine super crispy so I bake them an additional 7 minutes on each side after slicing them.

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Good recipe! I added a little more cocoa powder than called for to help the chocolate flavor. Love the toasted almonds. :

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I just made these using dark chocolate chips and hazelnuts instead of almonds, and they're fantastic. Crisp, with a subtle flavor, but not too sweet, just as biscotti should be. And they're perfect dunked in my coffee. I'm definitely coming back to this recipe!

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This was the first time I have ever made biscotti, I always thought they were difficult to do. Very easy and very yummy!

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I made these biscotti at the last minute to give to colleagues. I dipped one end in melted chocolate then sprinkled them with toasted shopped almonds and drizzled vanilla glaze I had left over from gingerbread men over all of that. They were festive looking, and I have had 4 requests for the recipe (I gave them to 5 different people. I will definitely save this recipe.

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I combined this recipe with another but used most of this recipe's ideas and it was PERFECT! I've gotten so many compliments on my Chocolate Almond Biscotti.

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I followed the recipe exactly and what I got was a very hard impossible to bite biscotti. I threw it out. Would not bake these again.