About this recipe: A crisp, not too sweet chocolate biscuit. Wonderful with coffee, and stores very well.
not sure how you got 36 from this, i got about 18? - 22 Jun 2014
I have been making this recipe for the past 3 or 4 Christmases - family and friend just LOVE them. However, I too have had the problem others describe with crumbly cookies. I've tried all sorts of things to avoid it and nothing has worked... until today. I make several other biscotti recipes and noticed this year that this recipe calls for double the amount of baking powder. So I made my last batch of these cookies with half the baking powder. VOILA!! Perfect cookies!! Give it a try. Great recipe. By the way, I've made this recipe with all sorts of different types of chocolate and nuts - all great. - 03 Jan 2008 (Review from Allrecipes US | Canada)
Very impressive cookie! I made this for gifts at Christmas for teachers and friends, (along with a home made cappuccino mix.) It received rave reviews. Personally, I thought it was a bit too sweet with all the chocolate chunks, so I would reduce them slightly next time. I also tried replacing some chunks with Whole unblanched almonds and it made for a very pretty cookie with the contrasting light nuts and white chocolate in the dark cookie dough. I'll make this again and again! Definately wait the hour (even a half hour) to cut these before the second bake. Cutting them while hot will guarantee a crumbly mess. AND you must use a very good, very sharp knife. It makes a huge difference. - 21 Jan 2006 (Review from Allrecipes US | Canada)