Coffee Chocolate Chip Biscotti (Diabetic Adaptations Given)

From: Vyxie's Kitchen

On Dec 13, 2008

Maybe it was just because my DH was helping me, but I did not have much luck with these. To be fair, it was my first time making biscotti, but the dough was very sticky, even after adding extra flour, it was unshapeable. It fell horribly after taking it out of the oven, they were so thin that they couldn't stand on the cut sides to toast. I will try to make them again sometime by myself. They do taste fine, but we certainly had issues.

From: Reeces Pieces

On Jul 20, 2008

I was a little disappointed that the coffee flavor didn't come through a little stronger, but they were very good. I had some trouble with the serrated knife tearing up the cookies, so I used a sharp chopping knife and that worked a lot better. I'll be making these again, but I may use an extract or something to enhance the coffee flavor. I tried it a second time substituting cinnamon chips and they were also delicious. I got tons of compliments on both, and they disappeared fast. I guess the coffee not coming through doesn't matter. I also learned that if your cookies start losing their crunch, you can put them in the oven on low for 10 minutes or so and it will dry them back out.

From: Mom2Rose

On Jun 22, 2008

ZWT4: I love the coffee/chocolate combination - what a wonderful treat to have with coffee!

From: justcallmetoni

On Nov 18, 2006

My fisrt cookie for my holiday trays and I'm off to a terrific start. These were absolutely delicious with that wonderful crispiness that makes for great biscotti. Like a classic Italian cookie, they are not very sweet but have a clean and wonderful flavor. Mine were without the diabetic adaptations but I'm planning to try them that way soon just for mayself. A few comments about the preparation: I had to add about 1/2 cup of additional flour to get te dough to a workable consistency. One taste of the dough and I decided to add shards of a semi-sweet dark chocolate bar to blend with the luxurious coffee flavor (which was just perfect). Since I was making these for tins, I was trying for a small cookie so my logs were a little less than 2 inches thick when raw and were 4 inches cooked (a bit larger than intended), with a yield of almost 4 dozen. So the full sized cookie is really the very large 6 inch kind so if you are making that put just one long on the sheet at a time. The baking times were perfect not just for the initial baking but for the crisping as well. Thanks!