This is a rich chocolate version of a traditional Italian biscotti. It features dark chocolate chips and walnuts.
It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift baskets at Christmas. Everyone loved them. I have never had a single problem with crumbling or any of the other problems people have had. I shape them on a cookie sheet lined with parchment paper (wet your hands so it doesn't stick!) then bake. When it's time to cut you can lift the whole thing off by holding the paper. I never let it cool more than 10 minutes before cutting. I use my very sharp bread knife to gently saw through the biscotti. When it's cut I lift the pieces off with a spatula and put them back on the cookie sheet (without the paper) for the second bake. It works for me! - 08 Jan 2003 (Review from Allrecipes USA and Canada)
Excellent flavor, however my biscottis burned a little in the second baking. I found in a cookbook to lower the temp of the oven the second time around to 250. I tried it again and they turned out perfect. We even ate the semi-burnt ones! - 14 Nov 2002 (Review from Allrecipes USA and Canada)
Great biscotti recipe! Very chocolately and very good! I left out the nuts and next time I might bake them for 20 minutes vs. 25. They didn't crumble with I cut into them and they looked great drizzled with melted white chocolate. Perfect treat to go with coffee! - 16 Sep 2010 (Review from Allrecipes USA and Canada)