Ok I didn’t have the espresso powder so I ground up coffee crystals in a mini chopper. Then precisely measured everything on my kitchen scale. Oh and also used cashews because I didn’t have hazelnuts. Theses are wonderfully delicious, crispy, chocolate and not too sweet. Would make a perfect gift for some loved ones. Thank you for all your hard work, and teaching the world how to bake.

I've made these twice now, they are SCRUMPTIOUS! Thank you.

I made these a week ago and they came out perfectly! Thanks for sharing your recipe and instructions on how to make it :)

Thanks so much. I love your way explaining/demonstrating these great recepies. !!

These are beautiful, thanks for also saying the metric measurements too. Really helpful!

I can't wait to make these :) Coffee and Biscotti = pure bliss

This looks so wonderful! I've done your recipe of chocolate crinkles and I loved them. I will for sure try this next. I think this'll be super filling and yummy as a snack when studying. Or breakfast on the go!

Stephanie! Your biscotti recipe is incredible. Perfect texture and moisture balance. THANK YOU!!

u explained so easily. n i loved watching it till the end! love from india ❤

They look so great! I will try it soon!

I have made these biscottis a few dozen times and it is always a big hit with everyone that tries them. Thank you for sharing such a wonderful recipe.

I made this yesterday and it came out perfect 👌 thank you for a wonderful recipe.

I am going to make these for Christmas and mail them to friends. I'm really excited about this recipe!

Yes it is baking soda, the acid is in the cocoa powder. From the headnote: This recipe uses unsweetened natural cocoa powder, not to be confused with Dutch-processed, which has a milder flavor. Unsweetened cocoa powder is quite bitter tasting which adds a deep chocolate flavor to baked goods. Keep in mind that it is acidic so that is why it is used in recipes calling for baking soda (an alkali). Popular brands of unsweetened cocoa powder are Hershey's, Ghirardelli, and Scharffen Berger.

@sunilnaru

3 жыл бұрын

thanks for this red flag on coco powder

just made them!! put in half of hazelnut and almonds and dipped them in white chocolate!! thanks for the step by step tutorial!! my mom especially luvs it considering it wasn't too sugary!!

You are an amazing cook! Thanks for the great recipes

Hi Stephanie! I loved ur recipes because I like the way u explain ever details how to make it better so I'm learning a lot with you , since I watched ur first video recipe from apple pie and ur cinnamon raising bread that I made before I started follow you here in this channel , now I'm baking this delicious recipe Chocolate hazelnut biscotti . Thank you so much for share with us 👌👏🌹

I made them and I loved it!!!! Thank you!

I remember making this recipe for my friends and they went crazy for it, thanks a lot, I am gonna make it for my husband this time!😍😍😍

There are a lot of chocolate crinkle cookie recipes online & l'm tried a number of them. Ms Stefanie's recipe is the best.

My wife adds 2 Tb soft butter to batter, increases the flour to 2 cups & decreases brown sugar to 3/4 cup. She also brushes unabaked biscotti with veg oil & sprinkles with sea salt before 1st baking. Great recipe :-)

@salmakhan9230

5 жыл бұрын

Lķlk

Delicious. I dipped one side of mine in ghirardelli dark chocolate melting wafers. Really good.

I was given a 10 pd bag of chopped almonds from CA, yesterday l made your biscotti ☕. Yummy, taste like a rich brownie. Delicious 😋

These were yummy and super delicious, I made them with Mexican spiced chocolate

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

@MariaGarcia-qz9lh

6 жыл бұрын

I like it it taste good

@nadiarayes3793

6 жыл бұрын

Idid this bascotty its petfect thank you very much. But alwys brake from the up side. I dont know why.

I tried the biscotti this morning. Absolutely delicious!!! Instead of vanilla extract I used a bit of Frangelico. My only problem with biscotti is that very often when I am slicing it the edges have a tendency to break off. This is definitely a keeper.

@reformerx667

3 жыл бұрын

I think the trick is to let the logs cool a bit more before cutting. Or try changing the knife. I find that waiting for 15min and using a serrated knife works for me.

@mahhubbard

2 жыл бұрын

Mine worked better with a serrated knife and start with your sawing motion before touching the cookie loaf. Then saw softly with very little downward pressure let the knife do it’s work. I hope this helps.

Delicious. Thank you

Yes, mainly for looks.

Nice Video! Thanks for using Gram!

Yes, you could add chocolate chips or chunks. I've never had a problem with burning of the chocolate.

Yes, you would want to use baking powder. I've never done it with Dutch processed, so I'm guessing here, but you might want to use 1 teaspoon baking powder and maybe 1/4 teaspoon baking soda.

Great! Thanks!

Grazie mille

You could use Dutch processed cocoa powder. I would just cut back a bit on the baking soda and maybe add a little baking powder.

@reformerx667

3 жыл бұрын

Would adding a couple of tablespoons of lemon juice work? It would give the necessary acidity and hopefully not add to the flavour much.

it came out perfect grams measured in used

I love this as I do with all ur videos/recipes. However I was wondering how can I make this more diabetic friendly.? Please reply I would really appreciate it.

@sandracorona4659

5 жыл бұрын

I used SPLENDA brown sugar. You use less sugar than the indicated in the recipe.

yummy!

Hi Stephanie, Question, How do you make the Chocolate Dip, so when you dip the Biscotti it dries Hard ?

I need some advice my first batch came out perfect the second one spread too much while I baked it still tasted great but I wish it could have stayed better plz advice.

Baked these yesterday but I forgot 1 egg, however my husband loved them. I used Mexican spiced chocolate. A-ma-zing!

@dennysegonzales1416

4 жыл бұрын

thanks for the Mexican chocolate idea !!!

@sandracorona4659

4 жыл бұрын

Dennyse Gonzales Ibarra brand

@dennysegonzales1416

4 жыл бұрын

Freedom Speech did you use brown sugar or leave it out?

@sandracorona4659

4 жыл бұрын

Dennyse Gonzales I did, but I only had about 1/4 cup of Splenda Brown sugar so I just completed the 1 cup of brown sugar with white sugar. Honestly? It does make a difference but we were too busy tasting that delicious chocolate. I have tried to bake the entire recipe with all white sugar but yes, it does make a huge difference. If you’ve never tried Splenda brown sugar, you should try it. It’s delicious and you don’t have to use as much as you would with regular brown sugar. So, when the recipe says 1 cup, I use 1/2 cup.

Hi Stephanie, I've made these delicious biscotti before to everyone's delight. But this time, the dough was not moist enough to stick together. It was like sand. Would you have added water or milk to create a large ball that could be cut in two? I wonder what went wrong. I had planned on giving as a hostess gift, but not this time. Thank you.

Stephanie would you happen to have a good gluten free version of this recipe? About to try these ones, thanks for the recipe and demo!

@joyofbaking

Жыл бұрын

I’m sorry but I don’t have a recipe.

this is basically chocolate and hazelnut cantucci!

Thank you. Would Dutch processed cacao be as acidic ? (your brands are not readily available on this side of the big pond)

Before putting it in the oven first time can you cut it up then put it in the oven then when it's done you can easily flip it over right? Please reply fast I really need to know

Does she still post any more recipes on her website?

I eat almond biscotti from Starbucks its yum

I researched biscotti recipes for weeks, butter or no butter, oil or no oil, baking powder, baking soda, so many opinions. I followed Stephanie's recipe, technique, and instructions exactly. These were beyond amazing, best I have ever had. Stephanie's instructions and presentation is so clear and easy to follow. After this I made her buttercrunch toffee, it was perfect! Thanks so much Stephanie for these wonderful videos and your website. I'm going for croissants next, I've made then twice but another recipe and it was good but not great, I'm sure following Stephanie's instructions I can make them as great as the croissants we had in Paris.

If I add some chopped up chocolate chunks to this, will they burn or melt in the twice baking process?

I am kind of confused now, as I am in the Netherlands I can only find Dutch processed cocoa. Is it good to use this and then replace the baking soda with baking powder?

I can bake as cookies instead of baking biscotti?

ok thanks! :)

What is the brand of your machine please. Thanks.

hi... can this biscotti be made without using eggs..? pls suggest some alternate ingredient... no egg substitute either...

Is it OK to use Dutch process in place of regular coco powder ? How would it make a difference in the outcome ?

@joyofbaking

2 жыл бұрын

That should be okay. There shouldn’t be much difference other than a little different flavor.

Madam ,can I replace brown sugar with white sugar Will this change d taste or texture

Just found that there were some biscotti recipes whose ingredients include butter and baking powder, I wonder if that is a traditional version..

is it possible to just cut them into biscuit slices before hand and then bake them?

Just a trivia: "biscotti" is already a plural, so no need to say "biscottis". "Biscotto" is the singular form :) The recipe seems great, to try soon!

Can one freeze the biscottis?

I have made biscotti many times in the past and this is the 1st recipe I see with no butter in them. Any comments?

@joyofbaking

3 жыл бұрын

Some recipes contain butter and some don’t. Leaving the butter out makes for a drier more crunchy cookie which is good for dipping in coffee.

why to cut them diagonally? For presentation purpose only?

How is the temperature ?

請問有中文說明嗎？

Followed recipe exactly...while baking logs, one of them cracked. Reason?

@joyofbaking

5 жыл бұрын

A little cracking is normal.

@myjo24de

5 жыл бұрын

Joy of Baking it’s a fairly deep fissure. I took care to compact them while rolling logs. Curious.

@GeorgiaAndrea

4 жыл бұрын

Joanne Iodice overbeating perhaps?

Nice recipe, but cookies turn out too big in size if you make only 2 logs. I divided the dough in 3 pieces and even then they were too big for me. Will try to make 4 smaller logs next time. Also add a bit more sugar than stated in the recipe if you use dark/bitter chocolate. Otherwise yet another great, fail-proof recipe by Stephanie Jaworski ;)

Hi, my dough was a bit sticky n wen after 1st bake it flattened like cookie....

@joyofbaking

Жыл бұрын

The dough doesn’t really rise during the first baking.

I noticed you did not use butter is there a correction?

@joyofbaking

5 жыл бұрын

No. This biscotti recipe doesn't contain butter.

Just found that there are

I love this recipe very much, but I'm completely vegetarian so can you please tell how to cook biscotti w/o using egg.

@camillebianca4577

4 жыл бұрын

Lakshmi Nakshatrala ...try flax eggs?

I am vegetarian. So Pls tell substitute of egg with measurment

You said baking soda.. I suspect it's baking powder, since there's no acid component to activate the soda.

You can look up egg substitutions for vegitarion people.

So no butter in this biscotti?

@joyofbaking

4 жыл бұрын

That's correct.

How many kg is that please?

@joyofbaking

2 жыл бұрын

I'm sorry, but I don't know how many kg.

Where is the recipe?

@joyofbaking

8 жыл бұрын

+mfr54 there is a link to the recipe in the first line of the description.

I ate a fish. 🐟

Can I use cacao instead ?

I would advise against using the sawing motion to cut these, I followed this recipe and everything turned out very nicely, but I did end up wasting my first few slices because I tried sawing with my bread knife. I simply found my mark of where I would like to cut, and forcibly pressed down my knife with my palm in a very quick motion. The reason for this is because this biscotti is not very structurally solid and breaks off rather easily, the quick motion ensures the biscotti comes out in the shape you want as opposed to several pieces you don't want.

@iirisa

10 жыл бұрын

I thought she mentioned in the video to use a SHARP knife.

@anniekook2787

6 жыл бұрын

The pushing crushed and crumbled my biscotti, the saw action resulted in a very sharp beautiful razor cut, perhaps it is the sharpness of the bread knife?

I don't like to hear some of these bakers say: "or you can use this, or you can use that, or you can to put one, or you can put two or whatever you want" its so confusing.

3 eggs and add ??what?? i repepeated 3 times and couldnt understand. would you please repeat some ingredients cant catch them all. or else print them as you go.

@joyofbaking

4 жыл бұрын

Here is the link to the written recipe. www.joyofbaking.com/biscotti/ChocolateHazelnutBiscotti.html