Serve these wonderful chocolate biscotti with a hot cup of tea or coffee for dunking. They are twice baked for a very crisp texture.
This is a really good little biscotti. I just made them and they came out quite nicely. I converted the volume of the ingredients to the measurements we use here in the US and adjusted them as I normally do for my nearly 2,500 meter elevation. The dough was very, very sticky and I ended up adding a couple tablespoons more flour to make it manageable. Even so, I had to form the loaves directly on the lined baking sheet because there was no way they could be handled once formed. They cracked like big chocolate cookies during baking, and that made the cutting a bit challenging, but they weren't as crumbly as some I've made. The second baking went well and they turned out just right. I drizzled melted white chocolate over them for a spectacular look and taste! Thanks, apple.strudel, for this fine recipe! - 05 Aug 2010 (Review from Allrecipes UK & Ireland)
Altered ingredient amounts. For my altitude of about 2,500 meters (8,000 feet), I: - Decreased the sugar to 75g (2 5/8 ounces) - Added 1 Tablespoon brewed coffee for added liquid - Increased the flour to 260g (9 1/8 ounces) - Decreased the baking powder to 1 1/2 teaspoons - Maintained the same baking and toasting oven temperature (I often increase this by 25°F or 14°C) - 05 Aug 2010 (Review from Allrecipes UK & Ireland)