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!
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.
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.
Oh my! I don't often leave reviews, but this requires my two cents! This is a FABULOUS recipe. It is easy --and delicious! I am always confused by people who review based on how the changed the recipe. Leave it alone... it needs no changes! Someone mentioned they did not have them "toast" in the final baking process and that they were very pale. Mine are a lovely golden color. This is going to be my go-to recipe from here on out.
Delicious, very easy. OF COURSE these cookies are dry; they're meant to be that way. Very nice dipped in a hot drink or nibbled on as-is; drizzling some melted chocolate on them is good, too.
my batter was sticky...used a little more flour to knead. I used 3/4 almonds chopped and a 1/4 cup almond flour. these do not spread at all. I made two blogs, 2 1/2 x 13in. baked for 25 min first and then 15 on the second. they were undercooked on first bake so the texture was off. still tasty.
Dont mess with perfection!!!I have done and redone this recipe......always a hit....When a recipe is altered it is no longer the same recipe.???????
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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