Deep Dark Chocolate Biscotti

I agree with other review. Don't weigh flour. Came to 2.5 cups. Too much flour & dry and no taste. Won't waste ingred on this one again.

Very good recipe and easy to follow. As suggested, I did add almond extract which adds to the flavor. I would make again

Fantastic! airy, sweet enough, crunchy, nice nutty flavor. Will double batch next time.

These were awesome! Nutritious and great with some milk=)

This biscotti recipe was easy to follow, and the result was super delicious! The only change I made was I used a food processor to chop up the almonds. Will definitely make them again :-)

I often bake biscotti, but this one is only so-so. It needs more flavor, and when I try it again, I'll add some almond extract and/or almond liqueur. The idea of dried cherries is a terrific one, as that might add a bit of bright flavor. The whole wheat/flax gives a grainy texture which I actually like, and it's not too sweet. With most cookie recipes, I cut in whole wheat flour and reduce the sugar, but this one is just right for those who don't like a super sweet cookie.

I love this recipe! I appreciate that it uses whole wheat flour and flaxseed, and no butter or oil. It's a healthier snack to have with my evening decaf coffee. One tip is to shape the dough so that it's only about 3-4 inches wide. I had wider "loaves," and when I cut at a diagonal, some of the biscotti were too long.

This was great! I used whole wheat pasty flour, 1/2 cup agave nectar in place of the sugars, and a combination of walnuts and cranberries for the almonds. We brought it to a friends house and they were a hit, will definitely make this again.

Followed recipe exactly and they looked beautiful. Too bad they tasted terrible. The flax with the whole wheat flour was just to "earthy" tasting for me!

Very good with a few modifications. I used a combo of thinly sliced & slivered almonds, much easier to slice. Also, insted of using flour to dust my hands for an easy roll, I used unsweetened cocoa powder. Made it even tastier...and slightly healthier....any excuse for more chocolate!

Maybe I did something wrong here, but my dough came out super dry. So dry that I could not incorporate all of the nuts and chips. I know that biscotti is supposed to be crunchy, but you could crack a tooth on the batch I made. I weighed the dough as suggested, and it came out to about 2.5 cups using that method (and my scale has never failed me before). Perhaps I should have just stuck with the 2-cup measurement?

What a terrific recipe! I didn't have almonds, so substituted walnut halves. I used semi-sweet chocolate chunks (Baker's) and reduced the sugar by half. The larger chocolate chunks balanced the biscotti, and cut down on the sugar content. Next time I'll throw in a handful of dried cherries or cranberries for more variety. A real keeper!

Very good, make a nice amount. Thought it could have used a little more sweetness so next time I think I am going to add some dried cherries. I did a mix of sliced almonds and whole almonds and really like the combo. Love to know that I am giving my family something healthy as a sweet treat! Will be a regular in my recipe box! Great to make with the kids too!

The almonds really made these biscotti with thier wonderful nutty taste and crunch. The kids gobbled slices up warm before I had a chance to bake a second time. The second-baked slices were great later with coffee and even though I'm not normally a biscotti fan, I found it difficult not to go back to the bag and munch on one...or two...okay, or a few more! A yummy treat.

This turned out quite good. I was a little skeptical using only whole wheat flour, but the texture was nice and I liked the hints of chocolate throughout. I did not have flax seeds, so I omitted them and they turned out fine.

This is my FAVORITE biscotti recipe! I loved the courseness of the 100% whole wheat....the combination of the ingredients is wonderful. Will make over and over again.

These turned out very tasty! I knew the dough would be sticky from previous biscotti recipes, so be sure to flour your hands well before shaping into logs. I think you could get 36 cookies out of this. I took the previous poster's advice and used slivered almonds, and used semisweet mini-chocolate chips. They would be good dipped in melted chocolate!

I wanted to try this recipe since it used whole wheat flour and flaxseed. I did not care for the end result.

The first time I've ever made biscotti! Wonderful! Used SLIVERED almonds, which keeps the flavor and nutrition but makes cutting easier. Directions should have included advice about flouring hands in order to handle the dough more easily. I plan to make these over and over again. Took some to a friend - and she wanted the recipe immediately!

This was really good! I was almost out of flour, so I had to half the recipe. I only made two rolls, and they were smaller, so I cooked them for about 20 minutes and then 5 minutes on each side. I'd never made biscotti before, so I was nervous when the dough was really thick, but it turned out well. Because the dough was so thick, it was tricky to mix the almonds and chocolate chips in, but it worked in the end. They were really tasty!