"An Italian biscotti - very crunchy." — Rosina
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packed brown sugar
This is the best biscotti, everyone likes tham so much that I quit making any of the other biscotti. Iv'e sent this recipe to my friends and family. Thank you Rosina
Absolutely great tasting! This was a favorite of my Dad's and eating them with my Mom had us thinking of fun times spent with him. I did have trouble with the dough. It was very crumbly where I could not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet, but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive!
I just made these biscotti and I'm a little disappointed in the way they came out. When I took them out of the oven after 25 minutes they were very hard to cut and the slices are very jagged. I tried to put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry.
I have been making these biscotti since this recipe was first published on page 108 of the November 1987 issue of Gourmet Magazine! They are absolutely fantastic, but be careful you can easily chip a tooth on one of these!
* Percent Daily Values are based on a 2,000 calorie diet.
Quaresimali (Lenten Almond Biscuits)
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 134
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