Made these almond biscotti and they turned out delicious! I followed the recipe accordingly and followed Chef John's instructions per the video and couldn't be happier with the way these turned out. The instructions were easy to follow and the breaking process matched the results of the video. I will definitely be making these throughout the holidays. I am thinking of dipping these in chocolate for added flare but all is said and done, really happy with this recipe and would definetely recommend this recipe to anyone looking for easy recipes for the holidays.
I also tried it with a couple experiments, with the following results:
- Whole grain wheat flour: works well
- Coconut oil: about the same, but a little less crunch
- Brown sugar: you lose a lot of crunch, more of a cookie texture
- Flax seed "egg:" good vegan mod, but you lose some crunch.
Fabulous! I have made this 3x now, exactly as written. I doubled the recipe the last time because the first two batches I made were gone too quick! Thank you for another great recipe, Chef John!
Excellent recipe as are all of Chef John's that I have tried so far.
Made these thinking if they turned out i could give them as Christmas gifts. They turned out but they never made it to life as a gift. Now I have to make more. I followed instructions exactly and my biscotti turned out amazing and looked just like the photo. My almonds were raw so I roasted them for 15 minutes at 350' to dry roast them before using in the recipe. really good even without coffee but dipping them took them to a whole new level of delicious. Exactly as advertised and easy to make I am going to make my second batch this afternoon in hopes of some making it under the tree... wish me luck.
i made a couple of changes but they came out very good - since i have diabetes, i used half the sugar and half sugar substitute - also i was short on flour about 1/2 cup but it didnt make any difference - wife doesn't like sugary food but wolfed them down and told me to make more - gotta make mama happy
This recipe came out exactly has Chef John indicated and taste superb. Far better than store bought.
These biscotti have just the right amount of sweetness. I was a little bit worried with how much almond extract was going in because it has a really strong smell but once it's all mixed it's the perfect amount. It seemed like mine were getting a little too much color in each stage of the baking so next time I'll try going at a lower temperature.
I never made biscottis before but they’re my moms fave so I wanted to try them out for our coffee and tea. I don’t even like biscottis but these are delicious! I did t have almond extract so I just did vanilla in place of it. Mine came out a little darker than I would have hoped but I didn’t have a silicone mat either so I’m sure that was the reason. I definitely want to make these again! Thanks for the helpful video!!
I’ve now made it twice. I won’t try again. They are too dry. Too hard, and waaaay too sweet. . I’ve tried a few different things, but they still aren’t very satisfying.