82 Reviews of Almond Biscotti

From: s'kat

On Jan 27, 2003

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!

From: BelovedRooster

On Jun 11, 2004

This was a great recipe! I used it for my food science experiment with great results. In fact, I remade the recipe again this week! Substituting 1/2 cup of the flour for almond meal was very sucessful among taste testers, who consistantly prefered it to the original recipe. I also added chopped candied ginger (and chocolate chips in the second batch - yummy!). This recipe is now my base recipe for biscotti. Thanks!

From: QuickNEasy

On Dec 31, 2004

I agree! OMG! Best recipe and easier than I thought! I put the wet ingredients in one smaller bowl and the dry in a larger bowl, beat the wet then switched to the dry. Beat and then added the wet slowly. Didn't flour my hands or anything, just patted it on the cookie sheet (I only needed one) and when done I licked the bits of dough that stuck off of my hands

From: Cdubs

On Jan 3, 2005

Simply divine. When I think of the way that I want biscotti to taste and feel, this is it. I rarely give 5 stars, but these are absolutely perfect.I have most of Alice Medrich's cookbooks, including the one with this recipe, but it took Petit Four's endorsement to get me to try it...finally. The recipe is way too easy; I didn't bother with flouring my hands, I just shaped with a spatula on the parchment. I also used just vanilla and almond extracts for flavoring.

From: TommyGato

On Jul 26, 2003

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.

From: ChipotleChick

On Jun 23, 2004

These are the best homemade biscotti I have ever had! They have the perfect texture and subtleness of flavor. I used toasted sliced almonds, as it was all I had. I also used the almond extract with 2 TB water as I had no rum. I then dipped them in some melted semisweet chocolate. Thanks for this fantastic recipe!

From: Lady Clare

On Jan 21, 2007

I thought these were great! Does the last reviewer know that what they described is exactly what biscotti IS? LOL, sorry, but the review cracked me up... biscotti are supposed to be very hard and dry. They are for dipping in coffee or hot chocolate! I suggest you try that, you might have an entirely different review after.

From: KLHquilts

On Dec 4, 2007

These were fabulous, absolutely fabulous. I really blew it at first, though — I'm new to biscotti, and the first time I made 'em, I sifted the flour when I measured it. It meant that I was really working with batter, not dough; they tasted absolutely wonderful, but they were really flat because the "dough" had spread all over the pan. Today I made 'em right, and they were gorgeous, with perfect texture and flavor. I made it with the rum/almond extract combo and with anise; I used a cup of sliced almonds, and threw in half a cup of crystallized ginger just to see. I'm thrilled to death with this recipe — thanks so much for posting it!

From: Annetty

On Dec 19, 2005

This is a great recipe - I never knew making Biscotti could be so easy. Like some of the other reviewers I added choc bits - it's very yummy, I snuck a piece even though this is part of a gift. Instructions are easy to follow - I think it's a recipe that you can easily add to - ie: different nuts / choc / ect. Next time I'll divide the mixture into 2. Thanks P4 for a wonderful recipe.

From: Iron Bloomers

On Mar 9, 2003

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!!!