Dried Cherry and Chocolate Biscotti

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made biscotti only once before I tried this recipe but I'm an avid baker. I did take some advice from previous posts.. I did use cocoa to knead and I turned the oven down to 300 and baked 10 minutes on each side. Some of the posts could have scared me off but i persisted and found the whole process extremely easy and stress free.I made them for Christmas and they got rave reviews from all. I made them twice since then and made double batches. I'll be making them for Valentine's day and I guess I'll have to make 5 double batches to accommodate everyone!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a DELICIOUS recipe!!! Yes, it's sticky, so I just form it into 1 or 2 logs without kneading it. In fact I form it using a little cocoa powder instead of flour. I agree with bansgran below, this dough needs to be baked a little longer, unless you cut the dough log in half and make 2 logs or flatten the logs to about 1-1/2 inches. Plus, I too always lower the oven temp to 300 F. for the 2nd baking of 20 minutes, flipping them over after 10 minutes. I find that I need at least 16 ounces of melted chocolate for dipping as well. These are minor changes and this recipe is worth every bite! Thanks Emril!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it using exact recipe. Even better 3 days later... Easy to make too. I like the dipped chocolate aspect of it as it breaks up the crunchiness of this meant to be "hard" cookie. To think of how many times I purchased just one for a few $ to go with coffee. When I actually made a few dozen for a little bit more. For Italian recipes I usually look @ Giada's first. I'm glad that I tried Emeril's for my first biscotti. My Italian husband was impressed with the non-traditional flavors.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made biscotti several times, but this is by far the stickiest dough ever. To maintain the chocolatey appearance, I kneaded it with cocoa powder. I also substituted mini chocolate chips for the almonds and added 1 tsp of chocolate extract. The flavor of these is very good, but give this recipe 4 stars for difficulty in making the recipe. (1 Extremely sticky dough (2 30 minutes is not long enough for the first baking, and (3 It's SO much easier to let the log cool for 10 minutes after the first bake, then slice into 1/2" slices, turn down the oven to 300 degrees and bake for 20 more minutes, turning once.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to agree with a previous post about using cocoa powder to shape the loaves. I've never made chocolate biscotti before and didn't do what she said so they didn't look as pretty as they could have. I also agree with her that it's hard to tell when chocolate is golden. I followed the recipe to a T and after 30 minutes of cooking it was still very raw inside. This is only the second time I've ever made biscotti and found these were very difficult to cut into 1/4 inch slices. I tried three different serated knives I have and the dough was breaking. I cooled the loaf properly so I don't know what exactly happened. I am disappointed. The taste was really good but I am giving it three stars because of the difficulty I experienced.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make these every year for my mom for Christmas - they are her absolute favorite!! (and she doesn't typically go for the sweets Delish!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this for the past 5 or 6 years. If I haven't had time to do it before Christmas, I can get up and make it before anyone is up. This has become a Tradition ; I make this for my son Tim every year, and make him his own batch to take home. I live in small town, an have only found dried cherries once. So I dry my own in the Dehydrator. I buy 3 jars of Marichio cherrys, drain, and dry them over night. Keep them in a zip lock bag until I am ready to make this recipe. Emerile , you are part of our Annual Christmas Holiday.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! I made this last Christmas for gifts and it was such a big hit that I am making it again. I thougnt the recipe was very easy to follow and tasted delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Count on Emeril to get it just right! I made mine with hazelnuts and candied ginger, dipped half of them in white chocolate instead of dark, Delecious and very easy dough to work with. Make sure you knead it well and let it cool all the way before you slice it, so you get nice thin slices that don't crumble. Makes a great homemade gift!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The taste of the Biscotti was not what I expect from the kitchen of Emeril.

Someone should proof read a recipe before it hits the web. An inexperienced baker would have been confused or possibly lost the entire product of the labor involved with the recipe.

It is necessary to use cocoa powder rather than flour to shape the dough prior to baking as the appearance of the baked biscotti will be ruined by the use of flour. It is also impossible to bake this chocolate brown dough to the described, " golden brown " that it should be after the second baking.