Comments on: almond biscotti

By: Bianca

Bianca — Mon, 04 May 2009 18:16:10 +0000

This is a great recipe, I made it the other morning cause I had a craving and between me and my girls they are gone so this morning I added cranberries to it. So, delicious. Thanks again for sharing the recipe. Oh, by the way if you smear a little melted semi sweet chocolate on one side!! To die for!!!

By: Marina

Marina — Thu, 23 Apr 2009 16:05:17 +0000

These are delicious! I think this recipe might be foolproof because I didn’t have Grand Marnier so I added a tbs of fresh orange juice and 1/2 tbs extra of grated orange zest. The dough was REALLY sticky but that might be because I used “00″ flour? I added extra (about 1 cup) flour and the biscotti still came out really well. Any tips for working and shaping the dough?
I will be enjoying them for breakfast over the next few days (or as long as they’ll last!) =)

By: laura

laura — Tue, 24 Mar 2009 16:01:48 +0000

i love love love making biscotti- it’s definitely my trademark recipe. i use my grandmom’s madel brait recipe, though. i recommend using almonds, raisins, and mini chocolate chips and then sprinkling cinnamon sugar on top. turns out delicious anytime, no matter how much you tweak it.

By: laurie

laurie — Wed, 28 Jan 2009 05:04:08 +0000

I have been craving these. Gosh, they’re good. Love the melted butter. Having to cream butter and sugar always stops me in my tracks. Too cold from the fridge, too warm on the counter and back again. I ran out of almonds so half have walnuts. Cut them thick so I made only 28. My mom’s used to be thick so I may have been cutting with that memory in mind. Used Amaretto liquor. The house smells like almond heaven.

Also made rice pudding with short sushi brown rice. Maybe not such a good idea since it took forever to soften the rice. Tastes great, but a little chewy as expected.

By: Michie

Michie — Tue, 27 Jan 2009 00:05:16 +0000

I have made this recipe twice. The second time I substituted pistachios for the almonds and again, they turned out heavenly. My boyfriend’s mother has a biscotti recipe that has 8 or 10 different extracts in it. I am glad that my boyfriend can have TWO favorite biscotti recipes, both made by women who love him. The only reason why this recipe might come out on top is that his mom only makes biscotti once a year: at Christmas time. I am going to make it year-round!

Thank you for this delicious recipe. I have tried several others from your website and have been completely enamored of all of them.

By: Susan

Susan — Mon, 22 Dec 2008 07:08:38 +0000

I made these biscotti tonight. They are just perfect. Tender and crisp with hints of orange and almond. I used Tuaca, the only liquor I had that said it had orange in it. I’ll tell ya, that was the darn stickiest dough to try and shape though. So, I just buttered my spatula and pushed it into shape; it worked well. I got about 48 from the two loaves cut 1/2″ thick. I will definately make these again.

By: Rachel

Rachel — Thu, 27 Nov 2008 22:12:02 +0000

Does anyone know of a recipe for Honey Almond Biscotti that does not require eggs or milk? I had the recipe a few years ago, but I lost it.
Thanks for a reply!

By: Michelle

Michelle — Fri, 31 Oct 2008 13:27:11 +0000

I just made these biscotti and they turned out beautifully. I have never made biscotti with butter before and I think I am a convert. I dipped some of them in chocolate which was a nice touch. I blogged about them here (with credit to you of course): http://chefsquire.wordpress.com/2008/10/31/almond-biscotti/. Thank you for sharing this recipe. I love your blog and have many other recipes bookmarked as well!

By: Kathy

Kathy — Sun, 05 Oct 2008 13:16:29 +0000

First – I love your website and use it often. Don’t ever stop or I’ll die… of starvation.

Secondly, I used this recipe yesterday and they came out perfect. I added 3/4 cup of dried cranberries and had no Grand Marnier in the house (seriously, who runs out of Grand Marnier?) but they still came out great. My husband is eating them at light speed. And I just had 3 for breakfast.

Thanks for this website!

By: Ozum

Ozum — Wed, 20 Aug 2008 15:54:51 +0000

I’ve just made this recipe but I’ve lowered the ingredients in half because it’s just me who is going to eat them and I didn’t want to make a lot. Unfortunately I had a problem with my dough. It was very crumbly. I know it’s supposed to be crumbly but mine didn’t come together at all. I used 2 eggs at the beginning because I couldn’t divide one of the eggs, and I used splenda instead of regular sugar and also I used 3 tbsp butter instead of 6. But I found some other recipes that didn’t need oil or butter, so I figured it must be fine.. But as I said my dough was very crumbly and it didn’t stick together.. So I cracked 1 more egg and mixed it into dough the last minute. After that the dough come together but it was a little wet, so I cooked it 45 minutes. So do you have any idea why my dough didn’t come together? And what else can I do to blend the dough instead of using an extra egg?? By the way the taste is pretty good. I put anise and almond extract and some walnuts as well.. Thank you for the recipe..