Top Pick Of The Week

March 24, 2009

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Chocolate Biscotti

Double Chocolate Biscotti, iced in white chocolate, have a rich chocolate flavor and give the satisfaction of eating a piece of chocolate cake. All photography by Corey Lugg | THE NIBBLE.

WHAT IT IS: Gourmet biscotti that are distinctively different from the hard, jaw-cracking “have to dip” variety.
WHY IT’S DIFFERENT: Great texture—crunchy yet soft and easy on the teeth. As the cookie softens in your mouth, it becomes cakelike in flavor.
WHY WE LOVE IT: Everything about these biscotti and stones are a deluxe experience. They aren’t the classic almond or anise biscotti, but a wonderful dried fruit and rich chocolate interpretation of the genre.

Way North Of Italy: Fabulous Biscotti

Page 2: Fruit Biscotti, Chocolate Biscotti

This is Page 2 of a two-page article. Click on the black links below to visit Page 1.





Biscotti Flavors

Yum, yum, yum. Where should we start with this group of beauties? How about with the fruits, grown in Michigan. They are soft and moist in the recipe, adding more delight to the overall lovely texture of these biscotti. Remember, if you want hard and crunchy, order the Stones.

Fruit Flavors

  • Dried Cherry Biscotti. Big nuggets of heavenly Michigan tart cherries (they’re not tart, just in comparison to sweeter varieties—see the different types of cherries). A bit of white chocolate drizzle adds a glimmer of glamour without cloying sweetness.
  • Lemon-Dried Blueberry Biscotti. The lemon is luscious, the blueberries dried, but still moist. There’s a drizzle of white chocolate here, too.
  • Luscious Lemon Biscotti. Don’t want the blueberries or the white chocolate drizzle? Here they are, unembellished but definitely fetching.
  • Orange-Dried Cranberry Biscotti. Lots of orange, lots of cranberry. “Juicy” and wonderful.

Maple Walnut Biscotti

Maple Walnut Biscotti are imbued with the flavor of Old Brothers artisan maple syrup.

Chocolate Cherry Biscotti
Cherry Cordial Biscotti are like black forest cake.

Chocolate Biscotti

  • Cherry Cordial Biscotti. Soft and cakey, the Double Dark Chocolate Biscotti recipe (at left) adds pieces of maraschino cherries. It’s like having Black Forest Cake in bag (cake that doesn’t go stale). Danger, Will Robinson: A chocoholic could eat half the bag with a tall glass of milk.
  • Double Dark Chocolate Biscotti. Grand Guayacan extra dark dutched cocoa and dark chocolate chips bake up like a good piece of chocolate cake, with a white chocolate drizzle. (Photo at top of page.)


  • Maple Walnut Biscotti. Hardly a wallflower, this plain-looking biscuit is packed with flavor. It’s made with a local maple syrup from artisans the Old Brothers. Unlike the “maple flavoring” used in many baked goods, the syrup and the toasted fresh walnuts, plus the maple glaze, are a classy combo. Michigan ranked fifth in maple syrup production last year, trailing Vermont, New York, Maine and Ohio. (Photo above.)

About The Stones

The hard, “rocky” stones are a great value—$3.50 per eight-ounce bag compared to $6.00 for the same weight of the longer, elegant biscotti (and the $6.00 “Way North” price is a bargain in and of itself). For the family, load up on the stones. For guests and gifts, load up on the biscotti. Add your own fancy gift bag and streaming ribbon to the down home/up north homey brown bag, and  get ready to be thanked.

— Karen Hochman


Biscotti and Biscotti “Stones”

  • Biscotti
    8-Ounce Bag
    7 Biscotti
  • Biscotti
    2 Pieces In Silver Bag
  • Biscotti Stones
    8-Ounce Bag

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*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.


Go To The Article Index Above

Way North Biscotti
Plain “Up North” packaging disguises the gourmet delights



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