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I decided to try use this recipe for my first attempt at Biscotti. My husband's family brought us fresh almonds from Turkey and I wanted to make something that would include them. You weren't kidding when you said the dough would be sticky at first! I really struggled with that part, but didn't give up, added more flour to my hands, and finally was able to form the dough into a ball. The only reason I didn't give it a full 5 stars is because when baking them, they were almost done after the first 20 minutes. I didn't want them to burn so I took them out after only 25 minutes and they were just right. They would have been black if I'd left them in for 40 minutes. Otherwise, they turned out beautifully and very yummy. Thanks for sharing your recipe so clearly and making my first experience making biscotti, successful!

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nancyj09 January 06, 2009
Classic Italian Almond Biscotti