I was hungry for almond biscotti, so I TRIPLED the almonds to three cups of whole almonds, and that wasn't too much. The whole almonds slice nicely and look very appealing (to me, anyway). I used Amaretto in place of the brandy.
- The loaves spread a lot during baking. My loaves ran together. (I just cut them apart as soon as they can out of the oven and it was no problem.) The slices ended up traditional size, but if you want smaller I'd suggest 6 loaves on 3 pans. The wet-fingertip loaf smoothing worked nicely.
- As the recipe states, cool completely before cutting into slices so they don't crumble.
- After the suggested time for the second baking my cookies weren't close to crisp, so I turned the oven off and left them in to dry out. They turned out just right.
Was this review helpful?
8 users found this review helpful
I was hungry for almond biscotti, so I TRIPLED the almonds to three cups of whole almonds, and...