Almond Biscotti: Quaresimale

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Every time I make these biscotti everyone loves them, at least they do in my family! The only thing I changed was 2 cups of almonds instead of 3(I had a hard time mixing in 3 C.. It's true - you can make they soft or crunchy. If you have strong teeth try the crunchy - they are a perfect compliment with coffee.

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i love it because my whole family enjoys at night with a nice cup of tea.

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Well, it took longer to bake and recommedned and I thought that amount of vanilla was a bit much. I fell apart when trying to cut, I was just frustrated with this recipe, although tasty crumbs was what I got, i would not reccomend it if you are trying to get traditional type biscottit

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These are good cookies, but they aren't what I would expect biscotti to be. They are too soft in the middle and have a coarse, chewy texture. Next time I think I'll try them as a drop cookie and drizzle them with chocolate.

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Clear cut directions are super. I added Amarreto and just a splash of Grand Marnier to the recipe and the flavors just explode on your palatte with every crunchy bite.

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this recipe is much too wet.It is a glorified sugar cookie and did not bake like a biscotti should, even after "twice baking" .

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I love how the cinnamon and vanilla compliment the almonds

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I must agree that they are a bit sweet for biscotti, but the taste is good. I also had difficulty with the inside being under-baked. I left them in for at least 5 extra min, then worried that the ends were getting too done. I let them cool for 5-10 min. but still found them a challenge to slice, especially in the middle. I wound up letting them bake twice as long to get them to dry out enough to be more like biscotti than a regular cookie. They turned out to be pretty good, but if you are looking for a more traditional biscotti, I would go for a different recipe.

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As others have said,,,more of a cripsy cookie texture than a traditional biscotti. My two rolls spread so much they stuck together so leave plenty of room on your cookie sheet. The flavor is wonderful and rich..not the low-fat/cal alot of biscotti recipes can be...but definitely worth it for a treat. Highly recommend!

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It's a true compliment when an Italian born cook asks you your recipe !
Thanks food network. I Believe A Cook Is Only As Good As A Recipe !