The method employed for this recipe is perfect for all flavors of biscotti. Depending on the level of crunch you desire for biscotti, the time in the oven can be increased to suit all tastes. For a softer, more cookie like consistency, the time on the second bake can be decreased. However if the initial bake is reduced, you will be left with an under-cooked biscotti.
The dark chocolate biscotti could easily be converted into a Christmas treat by sprinkling crushed peppermint atop the ganache before it cools completely. Adding peppermint extract to the dough would also convince your friends this is a wintry snack.
As we are emphasizing Fall Favorites this month, I made 3 kinds of fall themed biscotti for you to try: Honey, Almond, Anise, Dark Chocolate Cranberry Almond, and Almond Pumpkin Spice – of course! I employed the same technique for all three and encourage you to try the baking times and oven rack levels for all your biscotti bakes.
Take-Home Tips: Because the chocolates are so bitter, this biscotti is better enjoyed with coffee, hot chocolate, cider, or ice cream. For a more fall-flavor, try adding cloves or pumpkin pie spice. If you want a more bread-like feel, take the first bake for 2 rounds of 10 minutes and only 2 minutes on each side for the second bake. Note that the loaf will become more firm as it cools.
Scoring: 7 of 10. It is not very sweet and would go better on ice cream. I would recommend a sweeter chocolate, like white chocolate instead of the dark.
Cover in chocolate 
Divide into thirds 
Add the cranberries and almonds
Food of the Month 