I know believe that chocolate is not my friend. Don’t get me wrong I still LOVE chocolate, but no matter what I tried I could NOT get chocolate to be a friendly partner for this week’s TWD.
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Chocolate Biscotti
Wait, let me amend that. Chocolate dipped Chocolate Biscotti with Caramel Drizzle. How decadent does THAT sound. Hungry yet!!
I learned several things making Dorie’s Biscotti.
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1. It’s a lot easier than I thought.
2. White chocolate is NOT easy to melt (for me anyway)
3. Chocolate dipped Chocolate biscotti is NOT easy to photograph. {Where’s Larry Robinson when you need him??**}
4. Chocolate biscotti is GOOD!!!
Initially, the biscotti looked like this….
Dorie suggested we play around with it and dip it in White Chocolate. Tried to do that. Thought it would look pretty with some drizzled semi-sweet over the top. NOT!! I just could not get the White non-chocolate chocolate to melt and give me a dipable mixture. So I melted some semi-sweet intead. Not nearly as easy to photograph, but tasty. Then, since one of my Twitter Buddies – Whimsical Cupcake – does a lot of drizzling I decided to fancy them up a bit with caramel drizzle. Still tasty, but even harder to photograph.
I still have some plain biscotti left. I know there is a way to ‘decorate’ them. But you know what? IT’s not how they look, it’s the taste that counts. And these tasted DELICIOUS.
I made 1/2 the recipe which gave me one loaf which cut into nine cookies. I used slivered almonds and left out the expresso (I just never buy it!) Good stuff!!
The Biscotti is thanks to Jacque of Daisy Lane Cakes. You can find the recipe on her blog. Thanks, Jacque. These were good.
And check out the rest of the members of TWD and their cookies. I know there will be lots of variety on these. Maybe some of THEM managed to get their white chocolate to work.
(* Dorie refered to the biscotti as “…an army of biscotti-and bake the cookies again…”)
** Larry Robinson was a photography studio nationwide when I was growing up. I don’t think they are around any more.}
June 14, 2011 at 10:01 AM
I think they couldn’t look more delicious!! Yum!
June 14, 2011 at 10:49 AM
I also think that biscotti is hard to photograph in an interesting way. I love the caramel drizzle: good idea!
June 14, 2011 at 12:01 PM
Lovely looking biscotti – I’m in love with your chocolate drizzle!!
June 14, 2011 at 2:15 PM
that caramel drizzle is to die for. awesome job!
Buttercreambarbie
June 14, 2011 at 3:04 PM
I think you’re being overly critical because these are drool-worthy! I melted a bunch of chocolate in a bowl and dipped them in there but you just got insanely creative!
June 14, 2011 at 8:50 PM
These were good plain, but I won’t argue with more chocolate and caramel on top!
June 15, 2011 at 1:00 AM
I love all the lessons you learned this week, and wholeheartedly agree with them, especially that chocolate biscotti is GOOD and and melting white chocolate is no fun. The caramel drizzle looks so decadent.
June 15, 2011 at 5:50 PM
Everything is better with caramel – yeah! And I agree with you about the difficulty of photographing all brown food and still making it look appetizing… it was tricky for sure.
June 15, 2011 at 6:37 PM
LOL! I’m honored that you drizzled because of me
I really like the first picture! i can see the caramel and chocolate and I just want to lick it off… is that weird?? But if it helps, I never melt white chocolate chips anymore. I go to Sam’s and buy a 5lb block of Ghirardelli white baking chocolate, melts like a dream!! The chips are coated in corn starch (or something else) to keep them from melting. You’ll have greater luck with a bar of white chocolate. 
But you said it, who cares how they are decorated when they are this tasty??
June 15, 2011 at 9:33 PM
Thanks, Jeannette. I will look for that next time at Sams!
June 16, 2011 at 11:00 AM
I say forget about the white chocolate and stick with the caramel! =) I decorated my biscotti with pearl sugar, which looked cool, but I bet yours tasted better.