Extreme chocolate biscotti from Baking Out Loud: Fun Desserts with Big Flavors by Hedy Goldsmith

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on December 22, 2016

    Extreme chocolate biscotti resulted in extreme liking from the guys at my house. These cookies baked up nicely and the use of the tangerine zest is a must. It adds a wonderful flavor tone that really takes this cookie up a notch. I used Scharfen Berger cocoa and Scharfen Berger 60% dark chocolate. My only change is that next time I would divide the dough in two and make two rolls for the first bake. With all the dough in one single roll on the baking sheet I ended up with really long biscotti after it spread. While they tasted great I was after somewhat smaller biscotti to put on Christmas cookie trays and realized later that most other recipes called for dividing the dough to make smaller biscotti.

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