This is a chocolate take on the classic Italian, twice-baked dunking biscuits. They are flavoured with hazelnut liqueur and dotted with chocolate chips and chopped hazelnuts.
this was my first try at biscotti, I found the dough to be really wet and could not kneed it at all, however I still baked it and although they looked a bit rough they taste great. Will definitely have a second attempt, thank you for a nice recipe. - 15 Aug 2015
I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and omitted the chocolate chips. I have had hearty complements from everyone that has tried these. These really are fantastic! - 04 Dec 2002 (Review from Allrecipes US | Canada)
Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =) - 22 Jan 2010 (Review from Allrecipes US | Canada)