Almond Biscotti

Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!

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These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!

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Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!

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When I make these, I make sure my eggs are at room temperature. They mix better that way. Also, I spray Pam or something like it on my parchment paper. That enables the dough not to stick and you can manipulate the dough with the parchment paper into a perfect shape. The dough will stay where you place it with even sides. Excellent with white chocolate drizzled on the sides.

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these biscottis i think are the best ones that i have ever made. not to over powering on almond flaver. they were perfect. my mother said that they were pretty hard but when she dipped them in coffee, they just melt in your mouth. i also dipped them in chocolate to give them a little extra something. they were great. thanks!

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These are real crowd pleasers and easy to make. The amaretto or almond extract gives these an edge over other almond biscotti I've made. I still bake first at 350 (25 mi.) and then at 275 (30-40 mi.) after cutting. Delicious but a little on the sweet side.

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PERFECT!!!!!!! This was my second attempt at making biscotti but my first with this recipe. These came out perfect! Just exactly what I wanted. Very hard and perfect for dunking. If someone wanted a softer texture then they should skip the second baking. I didn't rebake my ends-we just ate them and they were perfectly edible without dunking. I ended up with only 1 log but I used the second baking sheet to put my sliced biscotti on for the second baking. I didn't have any parchment paper so I use foil. It peeled off the foil just fine. I toasted and sliced my whole almonds but I think next time I will buy presliced almonds. It was a pain! LOL I used Amaretto and doubled the vanilla (I don't have Anise). LOVE these!!!! I know I will be making these a LOT! Both my DDs also love to dunk biscotti in their tea. I am so happy these turned out so well! Now I am no longer afraid to make biscotti since I now know how to make them from your wonderful directions. Thanks!! :D

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Will be making this. I think that I will take the nuts out and make some for my son (20 months old). He kept begging me for a bite :)

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I looked for my first biscotti recipe with lots of stars and reviews...was not disappointed. These were easy and delicious. No more spending big bucks for gourmet biscotti now that I can easily make my own. Thanks for a great beginning experience.

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Oh my goodness, these are simply magnificent! Don't bother looking any further, these biscotti are a gift from heaven! I made these without the rum/amaretto, because I don't like them .. Thank you PetiteFour for a wonderful recipe!!

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an excellent biscotti. I used toasted unskinned almonds, cut in thirds (we like big chunks of almond!). I used anise as I had no amaretto on hand, and I must say, I do like the licorice-y taste. Thanks.

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This is such an excellent recipe! Though, with saying that I did change two things. I doubled the flavoring (the first time I used amaretto, the second time I used the rum/almond combo and I couldn't taste the difference) because the first time I made these my husband and I could hardly taste the amaretto. I also cut back on the cooking time because my oven can have a mind of it's own sometimes. So I only baked them for about 35-40 minutes, brought them out of the oven, cut and flipped them over, then put them back in the oven until I got the desired firmness. I'm baking them for my grandparents this time so I will probably make sure they are a little softer then usual. Thank you for the recipe!

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Wow! This was my first attempt at biscotti and they turned out wonderfully! I will be making these often!

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These are fantastic. I have doubled the recipe with success, too. I added dried cherries, anisette liqueur, crushed anise seed, almond extract, anise extract, and toasted almonds. The recipe is simple and yields a hard, bitey, crunchy and incredibly delicious REAL biscotti. Perfection.

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Very delicious biscotti! This was the first time I made biscotti, and it was so easy! I used a little under a cup of sugar and used 2 tablespoons of almond milk instead of rum and added a little extra almond extract. I made two little "loaves" to bake the first time and ended up with about twice the amount of biscuits than the recipe stated... but they were perfect size! I'd say the baking time is a tad overestimated -- 20 minutes each side is way too much; about 25 minutes total (second round) will suffice. Very yummy, though, even if rather browned!

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I know these reviews always seem strange when you read that the reviewer almost completely changed the recipe, but here goes anyway. I used your recipe as a guide to the proportions of the basic ingredients, but had to use a gluten free flour blend (plus xantham gum). I didn't have amaretto or rum, so I increased the vanilla; and I tend to not like food too sweet, so I reduced the sugar to just under 3/4 cup and used coconut palm sugar, which is less sweet to begin with. I had sliced almonds, so used them as is, and threw in some raisins as well. Because the gluten free flour acts somewhat differently than wheat flours, I had to add some extra liquid to the recipe to be able to mix it all together, so I added about 1/4 cup of almond milk. I was so tempted to write the review even before they came out of the oven because they smelled so AMAZING!! But I'm glad I waited, because I can now say that I ate one and am so glad I came upon your recipe! Thank you for a wonderful treat!!!

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Amazing! Makes me wish I'd tried making biscotti sooner. So easy and so tasty. Better than what I've bought in stores. Bonus, because we have a peanut-allergy in the family I make these with Blue Diamond plain almonds (they're peanut-free!).

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I have made this particular recipe many times as well. Of course, I never seem to have all the exact ingredients on hand so I subbed with 2 Tbsp. almond extract (gotta try that rum flavoring tho!), and hand cranked whole almonds toasted in a skillet. Mixed everything by hand and turns out perfectly every time. I love anything citrusy, so I'm going to try a few different flavors this season - orange, lemon, even lime just to see what happens ;o) Printed and saved in a sheet protector in my GoTo Recipe Binder. AAA !

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This is the best almond biscotti I have ever tasted. it was fast and easy too. Thanks for sharing.

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I will be making this again. It is so incredibly easy, tasty and flexible. I followed the recipe exactly but I can see how this can easily be amended for whatever nuts, dried fruit, etc that you have on hand. Add some kalua and coco powder instead of the amaretto... the possibilities are endless! Thank you recipezaar for this recipe

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