-
-
My review
Almond Biscotti
Mrs. H Michaelsen
"'I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!' notes Mrs. H. Michaelson of St. Charles, Illinois."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servingsOriginal recipe yields 42 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
Share
Reviews
Read all reviews 186216 Ratings
-
-
-
-
-
Most helpful positive review
10/16/2006
This recipe was AWESOME! Very simple to make! This was my first shot at making biscotti now I'm addicted! Much cheaper and more fun than buying them! The only thing I changed was I used Almond e...
Most helpful critical review
7/8/2011
I was going to give this a horrible rating because the "dough" was practically batter. I added a little more flour and hoped for the best, but they didn't hold shape. I was able to salvage the...
Most helpful
Most positive
Least positive
Newest
10/16/2006
This recipe was AWESOME! Very simple to make! This was my first shot at making biscotti now I'm addicted! Much cheaper and more fun than buying them! The only thing I changed was I used Almond e...
10/29/2006
Very good recipe! Note that the dough is a lot wetter/stickier than I thought it would be. It is more batter like than dough like so keep that in mind when you are shaping your logs. I found it ...
11/2/2006
I like to toast the almonds first,it brings out the flavor of the almonds.I also sometimes use orange zest in the cookies.
12/11/2007
I had to use about a cup of extra flour for the dough to become more of a dough and less of a cake batter :-) But other than that, they turned out great! I used a coffee bean grinder to crush up...
3/12/2009
I did read the reviews so I was prepared for the dough to be sticky, but that was an understatement. I bake a lot and my first thought was this would spread once it warmed up in the oven being ...
7/5/2007
These are superb!! This recipe is easy to prepare and makes a wonderful gift. I gave it to all my family and friends this year and they all loved it. The only change I made in the recipe was ...
1/28/2007
Made these for Christmas and everyone loved them. I was worried that they might be hard to make but they were anything BUT! They came out just like the kind you can buy at a latte stand. I ev...
4/29/2007
This is an awesome Biscotti... It reminds me of when I was a little girl sitting with my Grandfather.... An italian man that loved his Biscotti and Wine.... My husband actually made this Biscott...
12/5/2006
Delicious.....first time trying this recipe, a little sticky but worked as explained. They are wonderful. I doubled my batch and half of them I dipped the flat bottoms in milk chocolate....I'm...