{"id":19015,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/almond-biscotti\/"},"modified":"2024-10-04T18:18:42","modified_gmt":"2024-10-04T23:18:42","slug":"almond-biscotti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/almond-biscotti\/","title":{"rendered":"Biscotti Recipe"},"content":{"rendered":"<p>If you enjoy relaxing with a cup of coffee and a small snack, this biscotti recipe is what you need. Basic biscotti dough is baked twice to create crunchy, dunkable cookies that satisfy any sweet cravings while not being too sugary. Biscotti store very well when baked properly, so you can make a bunch and have enough to last for weeks.<\/p>\n<p>Biscotti started as a travel food during the Roman Empire. People would bake dry sticks of dough that weren&#8217;t very sweet but that lasted a long time and provided some nutrition. That type of biscotti fell in popularity when the Roman Empire fell, but when an Italian baker brought the recipe back centuries later, biscotti recipes started becoming sweeter. Eventually, the basic almond biscotti was joined by several different flavors, and today, it remains a favorite snack of many. Biscotti is meant to be hard and ready to be dunked in coffee, tea, wine or milk. No matter your choice, you&#8217;ll love sitting back and having one of these biscotti on a break.<\/p>\n<h2>Biscotti Recipe Ingredients<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Butter adds moisture that helps in forming the dough, and it adds air to the dough when creamed with sugar.<\/li>\n<li><strong>Sugar:<\/strong> You&#8217;ll use most of the sugar for creaming, but you&#8217;ll also sprinkle some of it across the tops of the biscotti dough to create a tasty crust.<\/li>\n<li><strong>Large eggs:<\/strong> Biscotti recipes aren&#8217;t very forgiving, so use only large eggs. Extra large or medium eggs won&#8217;t provide the right amounts of yolk and white.<\/li>\n<li><strong>Anise extract:<\/strong> This extract adds a little licorice-like flavor to the dough.<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose flour provides needed structure to the recipe. This flour has a higher percentage of protein and gluten than pastry flour but a lower percentage than bread flour. The biscotti won&#8217;t be too tough (they should be hard, but crunchy and not tough) if you use all-purpose flour.<\/li>\n<li><strong>Baking powder:<\/strong> This helps the dough rise a bit during baking so that the biscotti aren&#8217;t too flat and dense.<\/li>\n<li><strong>Chopped almonds:<\/strong> These almonds add both crunch and flavor.<\/li>\n<li><strong>2% milk:<\/strong> This milk helps make the dough more flexible and shapeable.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056289\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"Making The Batter for biscotti\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. Cream the butter with 1 cup of the sugar for five to seven minutes or until it is light and fluffy. Beat in the eggs one at a time, mixing thoroughly, and then stir in the anise extract. Combine the flour, baking powder and salt in another bowl, and then gradually add this mixture into the creamed mixture. Blend the mixtures well, and then stir in the chopped almonds.<\/p>\n<h3>Step 2: Form the initial logs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056290\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"forming the logs for the biscotti\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Line a large baking sheet with foil, and then grease the foil. Divide the dough into two portions and place them on the foil. Shape each into a 12&#215;3-inch rectangle. Brush the tops of both rectangles with milk, and then sprinkle the rest of the sugar over each.<\/p>\n<h3>Step 3: Do the first round of baking<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056291\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"first baking of biscotti\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the rectangles for 15 to 20 minutes until they&#8217;re golden brown and feel firm. Lift the foil and place the rectangles on the foil on a wire rack, where you&#8217;ll let them cool for about 15 minutes. Turn the oven temperature down to 300\u00b0.<\/p>\n<h3>Step 4: Cut the logs into slices<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056292\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Biscotti on a baking sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Move the cooled rectangles to a cutting board, and cut them into diagonal slices that are 1\/2-inch thick. Use a serrated knife for best results. Place each slice cut side down on an ungreased baking sheet.<\/p>\n<h3>Step 5: Do the second round of baking<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056293\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Biscotti cooling on a cooling rack\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the slices for 10 minutes; turn the slices over and bake for another 10 minutes. Place the slices on a wire rack to let them cool. Once they&#8217;re ready, store them in an airtight container.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056294\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Biscotti on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Biscotti Recipe Variations<\/h2>\n<ul>\n<li><strong>Omit the almonds:<\/strong> While the almonds are a wonderful addition to the biscotti, you don&#8217;t have to include them if you prefer not to. If you need to have nut-free biscotti or just don&#8217;t have almonds on hand, you can bake these using the same instructions but without the almonds.<\/li>\n<li><strong>Try different add-ins:<\/strong> You can also replace or combine the almonds with different add-ins, from other nuts such as hazelnuts to combinations of dried fruit and chocolate chips. Try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-cherry-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-cherry-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">Almond Cherry Biscotti<\/a> recipe, for example, which uses candied cherries, or this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-chip-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-chip-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">Chocolate Chip Biscotti<\/a> that&#8217;s full of chopped dried apricots and white chocolate chips. You can also try using spices, such as in these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cardamom-almond-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/cardamom-almond-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cardamom Almond Biscotti<\/a>. These <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-walnut-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-walnut-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">Maple Walnut Biscotti<\/a> use walnuts, dried cranberries and chocolate chips. While biscotti are generally sweet enough to be a dessert or sweet snack, nothing says you can&#8217;t make a savory version. After you make these biscotti, try making a savory recipe, such as this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-cajun-cornbread-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/cheesy-cajun-cornbread-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cheesy Cajun Cornbread Biscotti<\/a> recipe.<\/li>\n<\/ul>\n<h2>How to Store Biscotti Recipe<\/h2>\n<p>Plain biscotti can be stored at room temperature in an airtight container; line an airtight metal tin with parchment paper, place some biscotti on the paper, and then add a second layer of parchment on top before adding a second layer of biscotti. Store the tin at room temperature for about a week.<\/p>\n<h3>Can you freeze this Biscotti Recipe?<\/h3>\n<p>Yes, any biscotti that you haven&#8217;t eaten in a week should be frozen. Wrap the biscotti (you can do this with single cookies or a few bundled together) in plastic wrap and place in a freezer-safe, airtight container. Eat within two months. While biscotti that are very dry can last a long time, humidity and freezer burn can both take their toll on the cookies.<\/p>\n<h2>Biscotti Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056295\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Biscotti on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Can&#8217;t you just slice and bake biscotti once for a longer time?<\/h3>\n<p>No. Biscotti are meant to be baked twice (the name itself is derived from words meaning twice-baked). If you slice the unbaked dough, the biscotti won&#8217;t have very good form, and all the sides will be thicker and relatively tough. Yes, biscotti are usually hard, but the texture would be very different. If you try to bake the dough first and slice afterward, the dough will be too hard, and each slice will be messy, if not broken into pieces.<\/p>\n<h3>How do you stop the tops of the logs from tearing when you slice them?<\/h3>\n<p>The extra points and sharp edges of a serrated knife make it easier to cut through baked dough without tearing it apart. Also, try using a slow sawing motion when cutting, instead of simply pressing down, which can pull on the dough.<\/p>\n<h3>How do you prevent biscotti from becoming soft in storage?<\/h3>\n<p>The biscotti need to be cooled completely before you store them. If they&#8217;re warm at all, that warmth will soften them in storage. You can re-crisp them by baking them for 10 to 15 minutes at 300\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Take a break and have some coffee or tea with one of these tasty biscotti. It&#8217;s sweet but not overly so, and it&#8217;s a crunchy, satisfying snack that&#8217;s fantastic for when you want to relax and have something simple to eat.<\/p>\n","protected":false},"author":7061,"featured_media":2092479,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,304158,306032,306027,304328,304288,305487,304338,303966,304408,304368,303887,306848,304268,307449,324623,303994,304150,303883],"categories-v2":[310469,308500,310461,309438,311759,308988,311758,308984,308481,259620,310796,308992,308495,308813,308745,308478,309603,259483,310465,309177,308528,309434,308476],"coauthors":[343419],"recommended_recipes":[{"post_title":"Chocolate Biscotti","post_link":"\/recipes\/almond-chocolate-biscotti\/","post_image":"\/wp-content\/uploads\/2024\/08\/Chocolate-Biscotti_EXPS_TOHD24_16457_AlejandroMonfort_16.jpg"},{"post_title":"Lemon Biscotti","post_link":"\/recipes\/lemon-anise-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Anise-Biscotti_EXPS_HCBZ22_34069_DR_05_26_4b.jpg"},{"post_title":"White Chocolate-Cranberry Biscotti","post_link":"\/recipes\/white-chocolate-cranberry-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Chocolate-Cranberry-Biscotti_EXPS_CWDJ22_12824_B07_08_2b.jpg"},{"post_title":"Hazelnut Almond Biscotti","post_link":"\/recipes\/hazelnut-almond-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hazelnut-Almond-Biscotti_EXPS_HRBZ17_90611_C09_01_4b.jpg"},{"post_title":"Cranberry Pistachio Biscotti","post_link":"\/recipes\/cranberry-and-pistachio-biscotti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti_EXPS_TOHcom25_50914_MD_P2_01_14_7b.jpg"},{"post_title":"Caramel Chip Biscotti","post_link":"\/recipes\/caramel-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/07\/Caramel-Chip-Biscotti_EXPS_HCBZ23_189606_P2_MD_11_18_5b.jpg"},{"post_title":"Quick Double Chocolate Biscotti","post_link":"\/recipes\/quick-double-chocolate-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Quick-Double-Chocolate-Biscotti_exps29982_CC2860595B05_30_1b_RMS.jpg"},{"post_title":"Chai-Chocolate Chip Biscotti","post_link":"\/recipes\/chai-chocolate-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chai-Chocolate-Chip-Biscotti_exps46218_THHC1997839C07_08_1bC_RMS.jpg"},{"post_title":"Butter Pecan Biscotti","post_link":"\/recipes\/butter-pecan-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Pecan-Biscotti_exps90000_SD1999447D12_17_1bC_RMS.jpg"},{"post_title":"Drizzled Gingerbread Biscotti","post_link":"\/recipes\/drizzled-gingerbread-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Drizzled-Gingerbread-Biscotti_EXPS_CBZ16_91102_C05_12_4b.jpg"},{"post_title":"Peppermint Biscotti","post_link":"\/recipes\/peppermint-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps29088_CC153599C05_13_4b.jpg"},{"post_title":"Lime Coconut Biscotti","post_link":"\/recipes\/lime-coconut-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_90164_THHC1998108D03_23_4bC_RMS-3.jpg"},{"post_title":"Eggnog Biscotti","post_link":"\/recipes\/eggnog-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Eggnog-Biscotti_EXPS_SDDJ18_203624_C08_09_1b-1.jpg"},{"post_title":"Cardamom Almond Biscotti","post_link":"\/recipes\/cardamom-almond-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13958_CB1156CFC.jpg"},{"post_title":"Brownie Biscotti","post_link":"\/recipes\/brownie-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35558_TH1192382D9.jpg"},{"post_title":"Anise Biscotti","post_link":"\/recipes\/anise-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Anise-Biscotti_exps4315_CC2661980C04_23_4b_RMS.jpg"},{"post_title":"Maple Walnut Biscotti","post_link":"\/recipes\/maple-walnut-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Maple-Walnut-Biscotti_exps161629_THHC2377564C06_28_1bC_RMS.jpg"},{"post_title":"Chocolate Chip Biscotti","post_link":"\/recipes\/chocolate-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31792_THCA1693311D92-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_1_KristinaVanni_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/almond-biscotti\/","name":"Biscotti Recipe","datePublished":"2018-01-01","dateModified":"2024-10-04","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_1_KristinaVanni_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Take a break and have some coffee or tea with one of these tasty biscotti. It's sweet but not overly so, and it's a crunchy, satisfying snack that's fantastic for when you want to relax and have something simple to eat.","recipeIngredient":["1\/2 cup butter, softened","1-1\/4 cups sugar, divided","3 large eggs, room temperature","1 teaspoon anise extract","2 cups all-purpose flour","2 teaspoons baking powder","Dash salt","1\/2 cup chopped almonds","2 teaspoons 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dough","text":"Preheat the oven to 375\u00b0F. Cream the butter with 1 cup of the sugar for five to seven minutes or until it is light and fluffy. Beat in the eggs one at a time, mixing thoroughly, and then stir in the anise extract. Combine the flour, baking powder and salt in another bowl, and then gradually add this mixture into the creamed mixture. Blend the mixtures well, and then stir in the chopped almonds.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Form the initial logs","text":"Line a large baking sheet with foil, and then grease the foil. Divide the dough into two portions and place them on the foil. Shape each into a 12x3-inch rectangle. Brush the tops of both rectangles with milk, and then sprinkle the rest of the sugar over each.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Do the first round of baking","text":"Bake the rectangles for 15 to 20 minutes until they're golden brown and feel firm. Lift the foil and place the rectangles on the foil on a wire rack, where you'll let them cool for about 15 minutes. Turn the oven temperature down to 300\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut the logs into slices","text":"Move the cooled rectangles to a cutting board, and cut them into diagonal slices that are 1\/2-inch thick. Use a serrated knife for best results. Place each slice cut side down on an ungreased baking sheet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Do the second round of baking","text":"Bake the slices for 10 minutes; turn the slices over and bake for another 10 minutes. Place the slices on a wire rack to let them cool. Once they're ready, store them in an airtight container.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Biscotti-Recipe_TOHD24_1_KristinaVanni_5.jpg?fit=700,1024"}],"recipeYield":"3 dozen","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 207 calories","fatContent":"9g fat (4g saturated fat)","cholesterolContent":"50mg cholesterol","sodiumContent":"129mg sodium","carbohydrateContent":"29g carbohydrate (16g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":30,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Almond Biscotti","description":"Check out this video for how to make Almond Biscotti","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/1UUmH71o\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:25:23","duration":"P0DT0H2M9S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/1UUmH71o-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHelmet"},"reviewBody":"Love this recipe! First time making biscotti, this will be my go to recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tmartell1960"},"reviewBody":"<p>This is my go to biscotti recipe....some time I switch it up a bit by adding chocolate chips, espresso powder mix with a bit of water, caramel chips.  This recipe let's you be creative <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Siomara"},"reviewBody":"<p>Can almond flour be used?<\/p><p>And what about sugar substitute?<\/p><p>I am itching to bake this but I have to cut on the carbs.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"<p>Well written recipe, delicious and easy to prepare! I agree this recipe needs to be doubled, first batched was inhaled the same day!! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"logallmas3"},"reviewBody":"<p>I've read so many comments about the dough being sticky and not being done when taken out of the oven. I've made this biscotti for years, well actually not this recipe, but the ORIGINAL Memorable Biscotti recipe, as it was published years ago in the Taste Recipes magazine. WHY IN THE WORLD WAS IT CHANGED??? It was perfect the way it was. The original called for 3 cups of AP flour, 1 cup of sugar, 1 cup of butter, 3 eggs, 1 tsp. of both vanilla and anise extract, 1 T. baking powder, 1\/2 tsp. salt, 1 cup of chopped almonds. (I've always had to add about an extra 1\/2 cup of flour.)  Also, the temperatures were changed...why, I can't imagine. The original instructions were to start it at 300\u2070 and increase to 325\u2070, (although I start mine at 325\u2070 and increase to 350\u2070.) and the first bake was for 35 minutes.  How can they just change someone's recipe, and not for the better? It should be changed back to the original!  I hope this helps someone who has had trouble with this recipe as it's now written.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGlasses"},"reviewBody":"Great recipe - the way that it is written out has caused me to mess it up a few times.  So I am writing this to myself to remember: only 1 cup of sugar with the eggs (not the whole qty), do not combine almonds as part of dry ingredients.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMagnet"},"reviewBody":"Delicious, just the right sweetness. I used anise seeds. This is the first time I ever made biscotti and I consider it a success.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mariaJose"},"reviewBody":"<p>not right amounts<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"The recipe worked great for me! Your flour measurements worked out for me. I was just wondering if I could add walnuts to the batter as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookig"},"reviewBody":"Awesome recipe!!  The only suggestion I have is to refrigerate the dough for about an hour before handling.  I made them with pistachio nuts and vanilla extract as that\u2019s what I had on hand, normally I would have gone to the store to get the ingredients but we are in the throws of Covid 19 so you have to use what you have.  Making more today, it\u2019s only my husband and I at home, in six days we ate them all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCocktail"},"reviewBody":"I have made these 4 times now. 3 cups of flour works perfect for me every time. Get your hands slightly damp when forming the biscotti and you should have no problem with sticking. I highly recommend almond extract-my favorite!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"I tried to make the recipe exactly as posted but was unable to shape the dough until I added almost another full cup of flour therefore I cannot understand the 5 star rating.  I. Wish people would rate the exact recipe instead of  a recipe after changes are made.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLamp"},"reviewBody":"Super yummy!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"This recipe needs some tweaking.  First needs about a cup more sugar  plus some better directions for shaping the dough","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"I have made this time and time again and it is just perfect always. I use almond X not anise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBandAid"},"reviewBody":"I am in the process of making this recipe for the first time and I have found a major error in the amount of flour needed.  The first baking is going on and at first I was worried, as this flattened immediately, yet it is now rising.  And to achieve golden brown in my oven is taking 25 min.  I have made biscotti before and after adding just two cups of flour it was soup!  Not a cookie dough consistancy.  So I checked in on the comments.  Added one more cup of flour as one commented.  I think next time I will go with three cups of flour and add a little extra if needed.  Smelling and looking good.  One should be able to form the biscotti dough with wet hands and no limping or drooping.  I had to flour my hands and so on.    Ps,  you do not need greased foil if you have parchment paper>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRing"},"reviewBody":"nice recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"Good one","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanAirBalloon"},"reviewBody":"Excellent recipe as long as you follow directions and it will turn out.  The dough is sticky but it does work and I was not disappointed.  Sally Bodmer","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFan"},"reviewBody":"THIS IS THE BEST ONE  YOU CAN DRIZZLE CHOCOLATE ON IT ADD WHITE CHOCOLATE OR EVEN CRUSHED CANDY TO MAKE IT PRETTY  JUST GO CRAZY WITH THESE THERE PERFECT FOR GIFT GIVING GREAT FOR A SURPRISE WHEN GUESS COME OVER FOR BREAKFAST","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"Multiple batches at one time is the only way for the baker of these light, crispy and divinely delicious biscottis.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBulb"},"reviewBody":"Found dough to be very soft and will add another cup of flour next I make  these. The taste is anything that you want it to be. I added a teaspoon of vanilla extract along with a teaspoon of anise seeds. I toasted the almonds first before I chopped them. The crunch is perfect and not too hard. I was able to spoon out the batter to form the two logs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeStrawberry"},"reviewBody":"I  used the Sour Cream Biscotti recipe and it was excellent.  Dough was perfect for handling.  Instead of using foil as recipe states, I lined baking sheets with parchment paper and placed dough directly on paper to form the loaf.  Can't really rate this particular recipe as I have not tried it Thus the 1 star.  I guess  this is more of  a suggestion to avoid some of problems stated by reviewers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Almond Biscotti","description":"Check out this video for how to make Almond Biscotti","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/10\/AlmondBiscotti_DIYD_1_H.mp4","duration":"129.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/10\/Almond-Biscotti_EXPS_HCBZ19_1_B05_14_2b.jpg","advertising":true,"jw_id":"1UUmH71o","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/1UUmH71o-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/1UUmH71o\/poster.jpg?width=720","jw_publish_date":"10\/29\/2019"},"rms_legacy_id":"1","romance_copy_dek":"Take a break and have some coffee or tea with one of these tasty biscotti. 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