Recipe by kel7298
"No oil or butter added. These cookies are very crispy and crunchy."
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blanched slivered almonds
1 1/2 teaspoons
2 1/4 cups
I use this recipe as a base to make other flavors as well. Just substitute the sugar with brown sugar, the almonds with walnuts, delete the almond flavoring, then add mini chocolate chips for Chocolate Chip Biscotti. I also sprinkle any that contains chocolate with flaked salt. Delish!
Just finished baking these and they are yummy. I substituted 1 cup of the flour with almond flour which I make from the almond pulp when I make almond milk. I was out of almond extract so used a little rum extract. Can't really tell in the flavor though. I also used brown sugar instead of white and added in some chocolate chips along with the almonds. The house smelled so good it was hard to wait through the second baking. This recipe was really easy. I put it together in between doing other stuff. In my oven it took 50 minutes the first baking. I'll be making this again and use it as a base to try other flavors as well.
These are very dry without butter and not as rich. They don't spread when baking so remain 3 inch slices. Great for dipping in your coffee.
this recipe is very dry without oil or butter. difficult to spread. I can't wait until they are baked thoroughly, I bet they'll be tough as nails. Making them for a birthday at work tomorrow. So far, I'm disappointed and would not make these again. sorry!
I have baked for many years and have made several biscotti recipes. This recipe stumps me. The flavor is terrific however I do not understand why they do not brown at all. If you do not mind the white exterior of the biscotti enjoy the flavor but they are not toasted looing.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Almond Biscotti
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 23
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