I didn't have orange or almond but I used this recipe as a base. I added cranberries and vanilla instead. The biscotti was great.
Read the comments of others and have these suggestions... Decrease the flour to 2-1/2 to 3 cups (depending on the humidity since the flour will absorb moisture). The orange peel isn't optional if you want that flavor and to heighten the almond add 1/2 teaspoon almond extract. These turned out delicate when firts out of the oven but with the second baking they became a very nice biscotti.
This recipe is too dry. It has very little flavor and is very heavy. I will not use this recipe again.
I love this recipe! The flavor ad texture are wonderful. However I cut the flour down to 2 3/4 cups. I also have great results using orange extract instead of zest. It's easy to make and the results are consistent! We love to dip/coat our's on one end with chocolate.
This recipe calls for butter? The biscotti tastes to thick. Can this recipe survive without the butter? Biscotti should be light and crispy not heavy and buttery. Not bad.. but definately not great.
I made biscotti with a similar recipe except I used 2 cups of flour cut salt to 1/4 tsp. 4 tbsp of butter and used added 2 tbsp. orange zest PLUS minced orange meat (not optional). I also added Grand Marnier and Almond Extract for a more adult flavor. This will guarantee a slightly more moist and fluffier consistency. It really is a good recipe the amounts of the ingredients are just off.
This was made for a cub scout meeting. Cranberries were substituted for the almonds and it was wonderful. My 2 year old loved it!
I was a bit disapointed. The dough was so dry when mixing I had to add a third egg. (All my other biscotti recipes with the same amount of dry ingreds call for 3 eggs) By then it was a little late for the extra egg and my biscotti were quite heavy textured. The orange was a nice flovour though.
first time making biscotti turned out pretty good
