Chocolate Almond Biscotti

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I think there are errors in this recipe. It's hard to bake a chocolate biscotti to "golden brown" :

The dough doesn't have enough liquids to come together correctly and makes a big hard brick of dough if you spend enough time working all of the dry ingredients into it. Every other successful biscotti recipe I've made has a softer, stickier dough that is hard to shape without floured fingers. I wasn't going to try to bake it as it was, so I worked 3 tbsp of canola oil into the dough. The dough was a little oily this way, so maybe try 2 tbsp if you want to attempt this.

Slicing the loaf was easier than most biscotti recipes this way (only one slice crumbled into pieces and the final texture was surprisingly good, crispy and crunchy. The flavor was good, not great. You might try adding a very small amount of almond extract. The altered recipe I'd rate about 3 stars. There are better biscotti recipes available.

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this was by far a waste of time and $$$ no flavor and came out like a Brick! no butter?? I make biscotties all the time and these were by far the worst. had to trash them...

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Years ago when Chef Gale came out with this recipe I decided to make it for my Dad. He LOVED it and so did Mom! I lost the recipe in a move and finally found it again here. I'm a happy cook! These are reminiscent of early mornings with my grandfather. I should add that I flour a handful of mini-chocolate chips and add it to the batter. Wonderful!

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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!