A chocolate version of an Italian favourite. You can substitute milk for the water in the egg wash, if you wish.
Oh goodness, these were totally amazing (I hate to say, especially dunked in a cup of hot tea!!!). I followed the recipe exactly but did baked on waxed paper for the first stage of cooking. Cut after 10 minutes of cooling and had no trouble with breakage. I did think the dough was not the easiest to handle. Once cooled I drizzled with melted chocolate and wrapped individually. Perfect finish to my dinner party. Thank you so much for sharing this recipe, I know I will be using it again and again... - 12 Jan 2013
I used gluten free flour and it still worked really well. Very intense chocolate hit. Nice! - 08 Sep 2013
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 US | Canada)