Comments on: cherry, almond & white chocolate biscotti

By: Elizabeth

Elizabeth — Sat, 01 Oct 2011 00:38:23 +0000

How many does this recipe make?

By: Maureen

Maureen — Sun, 24 Jul 2011 03:37:19 +0000

This was truly a fantastic recipe! I used dried cherries, toasted pecans and premium white chocolate….Easy recipe, excellent texture and flavor. I will be using this as the base for every biscotti I make. WOW!!

By: Adelina

Adelina — Thu, 02 Sep 2010 16:03:39 +0000

There are plenty of biscotti’s recipes out there but I haven’t really found one that I absolutely love, just yet! I think I need to give this one a try, after reading this post! Just like you said, lots of biscotti out there are either “rock hard” “too soft/ chewy” but couldn’t be anything in between!

Thanks for posting and for sharing!

By: Rachel

Rachel — Tue, 12 Jan 2010 01:47:32 +0000

Tweaked this recipe and made a batch of chocolate hazelnut as some little presents for friends. This was my first time making biscotti and your recipe made it so easy :)

By: tara

tara — Sat, 02 Jan 2010 22:58:43 +0000

i revise my previous statement: definitely not a conventional biscotti, but i just pulled them out of the oven and they are delicious none the less :) glad i made them

By: tara

tara — Sat, 02 Jan 2010 22:04:05 +0000

just put these in the oven…im having the problem of sticky gooey do too! i have made biscotti before and these are very different in every way — the batter, the level of sweetness, the lack of butter. hopefully they will be good, but not at all what i expected. i followed the recipe exactly & spaced the 2 “logs” 2 inches apart…they are already one giant cookie

By: Jackie

Jackie — Thu, 31 Dec 2009 08:34:24 +0000

Using the amounts you’ve given, the dough always seems to come out sticky and gooey for me. Adding more flour helps make it more dough-like. The biscotti still comes out deliciously though! I’ve made these a couple times now, and each time they were gobbled up within minutes. Thanks for this super easy recipe!

By: Melissa

Melissa — Sun, 20 Dec 2009 22:06:59 +0000

Made these a couple of days ago, and they are awesome. I couldn’t get the chocolate to drizzle very smoothly – any tips? Thanks

By: ali

ali — Sun, 20 Dec 2009 05:04:54 +0000

Hi Misty!

Glad you enjoyed them! This past time I actually just used the generic brand of chips from my local grocery store, but have used Ghiradelli in the past. I don’t understand why, but often it seems white chocolate tends to get a little browned when baking. I’ve never tasted a difference, but will keep an eye out in the future to see if different brands keep their color or not…but sorry yours lost the pretty white this last time! Would love to hear what happens if you try the recipe again with a different brand!

Thanks!
~A

By: Misty

Misty — Sun, 20 Dec 2009 00:32:52 +0000

I made these yesterday, and they are great!

One question: what brand of chocolate are you using? I used Ghiradelli, and it turned yellow in the biscotti, as well as having a yellow tinge in the chocolate I drizzled over the top.