Comments on: Chocolate Biscotti

By: Sam Merritt

Sam Merritt — Mon, 27 Apr 2026 14:37:56 +0000

In reply to Cristina McManus. Hi Cristina! I just melt some chocolate chips and drizzle it over with a spoon. :)

By: Cristina McManus

Cristina McManus — Mon, 27 Apr 2026 14:00:22 +0000

How do you make the chocolate drizzle?

By: Sam Merritt

Sam Merritt — Mon, 20 Apr 2026 17:27:01 +0000

In reply to Fern. Thank you so much for trying my recipe, Fern! I'm so glad you've enjoyed it so much! :)

By: Fern

Fern — Thu, 16 Apr 2026 19:58:51 +0000

I have made them several times and they are delicious! I add nuts for a real crunchy bite.. I also add cranberries and sometimes other flavours
Thank you for opening up my biscotti world.
Fern

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 02:21:11 +0000

In reply to Colleen. Cutting them thinner could make them dry out a little bit more when baking. I hope they go better next time! :)

By: Colleen

Colleen — Sat, 21 Feb 2026 16:23:49 +0000

In reply to Sam Merritt. Thanks for responding. I guess it’s a possibility that I mismeasured. I also cut them thinner than I normally do so that may have been the issue? I plan on trying the recipe again, so hopefully it was just a fluke.

By: Sam Merritt

Sam Merritt — Fri, 20 Feb 2026 03:06:50 +0000

In reply to Colleen. I'm so sorry to hear this happened, Colleen! Is it possible you slightly accidentally over-measured your flour? They shouldn't be crumbly dry. :(

By: Colleen

Colleen — Sun, 15 Feb 2026 13:07:55 +0000

The taste of these biscotti is delicious, however I had the same problem as another poster… they were *very* crumbly. I had a really hard time cutting them after the first bake and even after the second bake as I eat them there are lots of crumbs and pieces break off easily when I dip them in coffee. I’ve made biscotti many times (not chocolate) and never had this issue… is it something to do with chocolate being a drying ingredient? I made no alterations to the recipe. Please let me know if you have any thoughts because I really love the taste.

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 02:06:18 +0000

In reply to Marti. Thank you so much for trying my recipe, Marti! I'm so glad you enjoyed it so much! :)

By: Marti

Marti — Sat, 07 Feb 2026 22:47:10 +0000

I had a favorite chocolate biscotti recipe before but this is the BEST! I loved it and to got high ratings from the family! So moist and delicious. I have found that every biscotti recipe tends to be a little crumbly but that’s because they are delicate.

By: kim parsons

kim parsons — Sun, 07 Dec 2025 20:30:10 +0000

I made a variation on this recipe, and it turned out great. Omitted the chocolate chips and added dried cherries and almond slivers. Also added 1/2 tsp of almond extract to the 2 tsp of vanilla. I don’t love anise so I’m happy to leave it out. Perfect base biscotti recipe.

By: Sam Merritt

Sam Merritt — Wed, 05 Nov 2025 02:22:18 +0000

In reply to Carolyn. I'm so sorry to hear that! Did you make any substitutions/alterations to the recipe?

By: Carolyn

Carolyn — Tue, 04 Nov 2025 01:13:54 +0000

I am giving the recipe 5 stars for flavor, however dough very crumbly. I have made many bicotti recipes, however not chocolate. When tried to cut after 20 min of resting dough fell apart. I did measure all ingredients in grams.. Please advise!

By: Sam Merritt

Sam Merritt — Fri, 12 Sep 2025 13:26:21 +0000

In reply to Darci. Hi Darci! Anise is common with traditional biscotti, but less so with chocolate versions (though some people do use almond extract in addition to vanilla). I personally prefer the flavor pairing of vanilla/chocolate. f you prefer anise you can use it here, but it will of course affect the flavor significantly.

By: Darci

Darci — Fri, 12 Sep 2025 09:42:40 +0000

most biscotti recipes I’ve used call for anise extract. im curious why vanilla is used in this one instead?

By: Sam

Sam — Wed, 07 May 2025 02:03:39 +0000

In reply to Carolyn Mills. I'm so glad it was such a hit, Carolyn! The chocolate drizzle is just some melted chocolate chips piped over the top to pretty it up a bit. :)

By: Carolyn Mills

Carolyn Mills — Sat, 03 May 2025 15:59:15 +0000

Sam,

First time making biscotti and they turned out great! Now requested by my family.

The photo shows you piped a glaze over the biscotti but that isn’t mentioned in your recipe.

By: Sam

Sam — Wed, 19 Feb 2025 19:47:11 +0000

In reply to Denise. I'm so glad everyone enjoyed it, Denise! :)

By: Denise

Denise — Tue, 18 Feb 2025 20:36:18 +0000

I tried this recipe today but my stepson had eaten my regular semi sweet chocolate chips so I used some butterscotch chips I had left over from a butter beer cupcake recipe I actually like the taste of them

By: Sam

Sam — Wed, 12 Feb 2025 01:38:20 +0000

In reply to Theresa J. You're welcome, Theresa! I'm so glad to hear it was helpful! I hope you love these. :)

By: Theresa J

Theresa J — Tue, 11 Feb 2025 23:19:08 +0000

I am waiting for these to come out of the oven but I love that you include the weight of the ingredients in the cooking instructions and not just the list of ingredients. So nice to work through the recipe and not have to keep scrolling up for the weight of the ingredients. Thank you!

By: Sam

Sam — Wed, 08 Jan 2025 21:59:26 +0000

In reply to Pamela M Cadwallader. I'm so happy to hear you enjoyed, Pamela! Thank you so much for trying my recipe!

By: Pamela M Cadwallader

Pamela M Cadwallader — Wed, 08 Jan 2025 21:47:56 +0000

This is a great recipe….the texture of the biscotti is perfect and I didn’t have to make any high altitude adjustments. Thank-you!

By: Sam

Sam — Tue, 19 Nov 2024 15:58:07 +0000

In reply to Jennifer. Hi Jennifer! I tested this recipe many ways and the tablespoon of baking powder is what gave this biscotti the best taste and texture. I would not recommend changing that amount. :)

By: Jennifer

Jennifer — Sun, 17 Nov 2024 17:02:11 +0000

Hi, Sam! Love following you and your recipes! Can you explain the Tablespoon of baking powder? I’ve made biscotti from other recipes and they usually want 1/2 – 1 teaspoon (maybe 1.5 for this recipe since it’s larger?)
A Tablespoon seems like a lot to me – can you explain why so much? Any risk of ruining the flavor?

Thank you!