Comments on: chocolate hazelnut biscotti

By: Victoria Solomon

Victoria Solomon — Tue, 31 Jan 2012 01:53:20 +0000

Just made these. I added two TBSP of vegetable oil into the batter to make it more workable. I also set them upright (instead of laying them on their sides) to crisp both sides equally. They came out excellent!

By: Anne

Anne — Fri, 09 Dec 2011 19:08:52 +0000

Late to this post…but I was wondering if there is any harm in using cocoa powder that is not Dutch-style. I’ve read that natural cocoa powder (which is all I can seem to find) can react with baking soda. Will this make the biscotti fluff up and lose their crunch?

I’m making these (along with your fig/walnut and almond biscotti) to send as a thank you to professors who wrote recommendations for me. I want them to be perfect! Thanks Deb for so many fantastic recipes. My whole Thanksgiving table came from your site!

By: kmac

kmac — Sun, 16 Oct 2011 21:12:40 +0000

I see at least half of the posts on here are about dunking…: I am here to say I just made these biscotti (but with almonds, I too had problems finding hazelnuts) – yum! Who knew tasty cookies could be so not-bad for you?! Even though I used instant coffee instead of ‘espresso powder,’ it still tastes good but next time I will add more, mmm.
(But back to the dunking – I must say, I am partial to the occasional dunk especially Tim Tams in milk. They are choc-coated so there are minimal crumbs. Best of both worlds!)
Thanks again Deb and SK for inspiring me to cook up a storm.

By: Alexandra

Alexandra — Thu, 28 Jul 2011 19:45:16 +0000

I definitely used espresso grounds instead of reading through the comments. Whoops. We’ll have to see how they taste, they smell awfully good..

By: Cooking-between-classes

Cooking-between-classes — Mon, 09 May 2011 16:51:07 +0000

Made these with toasted slivered almonds (store didn’t have macadamia nuts) and without the espresso powder (didn’t have any), tasted great.

Great size–sometimes biscotti get so large you can’t hardly wield them.

By: Becca

Becca — Tue, 22 Feb 2011 18:27:45 +0000

love these.. truly authentic as no fat needed. delicious, chewy, crunchy, yum!

By: Carlotta

Carlotta — Sat, 12 Feb 2011 06:31:58 +0000

*sigh* had so much enthusiasm for these biscotti-biscotti alas here in the pacific northwest i think it’s impossible to achieve dry, snappy, crispy, sharp biscotti that i so desire to dunk into my mid morning luke warm cup of coffee. (never do i dunk anything into the fresh and piping hot, pure diesel fuel of the morning) tomorrow i’ll try again, with a chai and vanilla bean combination… who knows maybe it was just the cocoa powder that lent too much moisture… no i think that this fine rainforest climate is more gracious to scrumptious things like banana bread! coffee cake! sauerkraut! err…

By: Jess

Jess — Fri, 28 Jan 2011 03:08:22 +0000

These are amazing! Since I wanted biscotti this morning and had everything but the hazelnuts, I decided to put in dried black figs and add some cracked/ground black pepper as an experiment. I also halved the recipe (heaven knows, my hubby and I don’t need 60 of these lying around at the end of January!), but I needed another egg to bring it together. Anyway, thanks again for, yet, another wonderful recipe to make your site even more addicting!

By: Bridget

Bridget — Sat, 27 Nov 2010 05:27:53 +0000

Hi Deb, I’m making various cookies as Christmas gifts and trying to plan the timing to avoid Christmas Eve mayhem! How long would these keep and how / at what stage would they best be stored? Thanks.

By: Lara

Lara — Mon, 08 Nov 2010 00:37:33 +0000

Hey Deb,

Making this biscotti was so much fun. I loved diving in and getting my hands dirty.

Thanks!