Thank you for this recipe. I'll admit, I did not follow it to a "T", but give it five stars because it's the highest recommendation I can give and I feel the recipe deserves it. I read another almond biscotti recipe (from another site), and that one called for 3 eggs, but no butter (no fat at all). Personally, I like the taste of biscotti with butter, so I decided to use 1/2 C butter and reduced the eggs to 2 rather than 3 (other recipe called for 3 eggs also w/ same amount of flour) so the loaves wouldn't spread so much when baking. I was going for a really "almond" taste, so I used almond extract and toasted 1 C of almonds. The results were exactly as I had hoped - YUMMY!!! A tip - when I get ready to toast the biscotti, I place the slices on a cooling rack on top of a cookie sheet. Then there's no need to turn them, and toasting only takes half the time.
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Thank you for this recipe. I'll admit, I did not follow it to a "T", but give it five stars...