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Double Chocolate Biscotti
May 14, 2007

I thought this was very good, though I preffered the coconut walnut biscotti better (just preference), but thought this recipe was still worth 5 stars. As for texture, sometimes you need to ignore the recipe and go with what feels right. I had to adjust the flour to get the consistency right. If you've never made biscotti before, to form it into a log it should be firm but not crumbly. Yet, it definietly shouldn't stick to your fingers. I preferred to dip this biscotti in chocolate (did both dark and white) to give it an extra sweetness. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.

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