update

Feb. 18, 2007 - Chocolate Chip Biscotti update ...
I like my other recipes better ...
they require more time, more mess, but I think that it's worth the effort. THAT SAID ... if you needed something fairly quick ... this works fine. Make the unbaked loaves about 2 inches thick instead of what the recipe calls for ... allow the baked biscotti to cool completely before beginning to cut into individual pieces. I prefer the look of whole nuts in biscotti, but it is very important that you chop the almonds before adding them ... the 'cookie' part of this biscotti isn't very sturdy and thus doesn't withstand the necessary 'sawing' involved with the whole nuts.
Because we weren't crazy about the results initially, I did not go to the expense to coat them in chocolate ... they are already pretty rich ... I do think that would improve the stability of each biscotti.
These are very kid friendly ... Randy said it was just like an overbaked cookie and AJ loved them. So ... they dunk well in coffee, tea and I'm guessing milk as well.
What I do think is worth a try is using some cookie dough besides just a plain chocolate chip cookie dough ... and adding other ingredients ... along with maybe even a 1/2 c of flour just to try and firm them up a bit.
Let me know if you try something different!