Almond
Almond Chocolate Biscotti
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6 Reviews
CBaker
February 9, 2021
Curious as to whether this recipe has been corrected or not since it was published? Putting the ingreds by weight will help and make it much more precise.
I'd definitely replace the liquid coffee with a 1/2 teaspoon of instant espresso powder.
I would never slice a log this rich -compared to classic biscotti recipes- so soon after baking. It has to sit for a good couple of hours or even overnight until completely set.
I'm sure the recipe as is would make a tasty drop cookie though ;)
I'd definitely replace the liquid coffee with a 1/2 teaspoon of instant espresso powder.
I would never slice a log this rich -compared to classic biscotti recipes- so soon after baking. It has to sit for a good couple of hours or even overnight until completely set.
I'm sure the recipe as is would make a tasty drop cookie though ;)
Katherine V.
October 12, 2020
This is really a shame, the dough tasted amazing, but it's just too sticky and is hard to work with. There's too much moisture in this recipe, the bake time/temp does not bake the biscotti through, they were still sticky and gooey after their second 8-9m (315F) bake. I put them back in for a third bake (triscotti?), hopefully, they're baked through this time and I didn't just waste a bunch of ingredients.
arlenesarner
December 21, 2019
Terrible recipe -messy, unworkable dough. There is no way you can deal and transfer one long log without it falling apart completely. Make two logs. Even after the first bake most of the cookies stuck to the silpat mat and fell apart. So many better recipes out there for chocolate almond biscotti. Try David Leibovitz's recipe.
Ross I.
May 7, 2017
This didn't work out very well for me. Things seemed to be going along fine, until I took it out from the oven for the cuts. Looked good, but when I cut it, the inside was like a chocolate glue that stuck to the knife...tried both seated and straight edged. I battled through it and did the first bake of the sliced pieces and they never got dry...just a gooey chocolate mess. A great tasting mess, but nothing that could ever pass as a biscotti. I reread the recipe and I don't think I missed anything, so I'm not sure where it all went wrong. I hope others had better luck.
todayimight.com
May 8, 2017
I'm sorry that the recipe didn't work out for you. Sounds like perhaps a longer waiting time between the first bake and cutting into individual biscuits might have helped. It occurs to me now that different types and sizes of chocolate chips might respond differently in the recipe too. I might try varying them and see if I can't tighten up the instructions to avoid issues like this. Thanks so much for the feedback!
Ross I.
May 8, 2017
After they sat on the counter and were completely cooled. They might need to completely cool before they can be sliced and then baked, again. But you're right...it was the chocolate chips. After the chocolate re-hardened, everything else was baked through. I'd maybe try 1/2 the qty of chocolate chips...or maybe those mini-chips. Tasted great, even if they looked funky. :-)
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