ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
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AHMED BAHRM
[email protected]I'm not a big fan of biscotti, but I really enjoyed these. They're not too sweet and they have a great almond flavor.
Andrew Allen
[email protected]These biscotti are a great make-ahead breakfast or snack. I like to make a batch on the weekend and then enjoy them throughout the week.
Mani Manibaba
[email protected]I love the crunchy texture of these biscotti. They're the perfect accompaniment to a cup of coffee or tea.
Sunshine Mann
[email protected]I'm allergic to almonds, so I substituted almond flour with oat flour. They turned out great!
Karl House
[email protected]These biscotti are a bit too hard for my taste. I think I might bake them for a little less time next time.
Shawn Strums
[email protected]I'm not sure what I did wrong, but my biscotti turned out really crumbly. I think I might have overmixed the dough.
Isah Maryam
[email protected]These biscotti are a great way to use up leftover egg whites. I always have a few extra egg whites in the fridge, so this recipe is perfect for me.
Sumit Kharel
[email protected]I love the almond flavor in these biscotti. They're the perfect afternoon snack.
VOJIN Knezevic
[email protected]These biscotti are a great addition to any cookie platter. They're sure to be a hit with everyone.
Tom Maise
[email protected]I had some trouble getting the biscotti to slice evenly. I think I might have rolled them out too thick.
Keza Benita
[email protected]These biscotti are delicious, but they're a bit too sweet for me. I might try reducing the amount of sugar next time.
Parbati Tiwari
[email protected]I found that the biscotti were a little too dry for my taste. I might try adding a little bit of butter or oil to the batter next time.
deak krisztian
[email protected]These biscotti are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Xolisa Hina
[email protected]I'm not a huge fan of almonds, but I still enjoyed these biscotti. The almond flavor is subtle and not overpowering.
Arthur Kamau
[email protected]I added some dried cranberries to the batter and they turned out great! They add a little bit of tartness and sweetness.
Ukamaka Oyali
[email protected]These biscotti are a great make-ahead snack. I like to make a batch on the weekend and then enjoy them throughout the week.
Robin Islam shanto
[email protected]I've tried other biscotti recipes before, but this one is definitely my favorite. The texture is perfect and they're not too sweet.
htetnaing htetnaing
[email protected]I made these biscotti for a party and they were a hit! Everyone loved them.
Amberlee Velasquez
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients.
Sahil Kumar
[email protected]These almond biscotti are a delightful treat! They have a nice crunch and a subtle almond flavor. I enjoyed them with a cup of coffee in the morning.