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Toasted Hazelnut-Almond Biscotti Recipe

Toasted Hazelnut-Almond Biscotti

Recipe courtesy Gale Gand, from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on December 20, 2012

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    I am confused about this recipe. I copied a recipe from Gale in June of 2009 with the same name and I love that recipe and would give it a solid 5 stars. This recipe while good is not nearly as good as the old recipe. I must admit that this recipe is easier to make and maybe that is why she changed it. But the old recipe was well worth the extra time and effort.

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  • on January 16, 2012

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    This came out very yummy! The hazelnut totally made it! I want to note 2 things though... 1. It does not look anything like the picture. 2. the dough looked really weird. I thought I had completely screwed it up but thought I'd see it through anyway and I'm glad I did! The dough didn't stick with the chocolate "chunks" too well. I'm wondering if cutting the chocolate into smaller "bits" will come out better? Will try next time.

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  • on December 30, 2010

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    Doubling the amount of almomd and vanilla extract really gives it a deep, rustic taste that satisfies!

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  • on December 09, 2010

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    i make these every week. give them away. everybody loves them. very easy

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  • on December 23, 2007

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    I've made a lot of biscotti over the years and I haven't a clue what I might've done to come up with such a mess! The batter was unlike any biscotti batter I've ever made and the result was FAR from appealing. I won't be trying this one again.

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  • on December 22, 2005

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    Friends and family can not get enough of these delicious treats. I used choc chips in place of the chunks and they are great.

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  • on October 09, 2004

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    I have made this recepie several times with great results. Every time I serve them I get glowing reviews. I have substituted chocolate chips for the chopped chocolate which keeps the cookies white with the chips intact and I get delicious cookies. I'm not fond of chopping chocolate but I must admit I like them better with the chocolate chopped. Happy Baking

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