Comments on: Almond Biscotti

By: Cookin' Canuck

Cookin' Canuck — Sat, 18 Jul 2009 23:48:38 +0000

I think you did an amazing job on these. It's hard to believe it was your first time making biscotti. I have the same feeling about eating plain biscotti as you do. Dipped into a cafe latte, however…that's a marriage made in heaven.

By: Bunny

Bunny — Sat, 18 Jul 2009 22:28:43 +0000

These look absolutely perfect! You did a fantastic job on your first biscotti!

By: Mimi

Mimi — Sat, 18 Jul 2009 16:00:42 +0000

I fully support you in your decision to substitute whisky for orange liquor. It is a completely legal substitution. (In case you needed validation :grin:)

Ohhh.. I just read Julia's suggestion! I'll have to remember that one!

Now.. are you ready… I am about to corrupt you. We ate the following suggestion at a fine italian restaurant for dessert: Pour a glass of vin santo and dip your almond biscotti into that. It is mind blowing! If you don't have vin santo, any sweet citrusy dessert wine such as an orange muscat will substitute just fine. It is pure heaven!

By: Jason Sandeman

Jason Sandeman — Sat, 18 Jul 2009 13:09:24 +0000

@Julia – That's a cool idea.

@Nick – I once made biscotti with Smarties on a dare to see if they would be good or not. Needless to say, they worked outm but the question still remains, why?

You have a good base there, have you tried any other combos, like with expresso or the like?

By: Julia

Julia — Sat, 18 Jul 2009 12:51:47 +0000

After baking and slicing them, try standing the slices up before the second baking step. By doing this you can toast both sides with out having to turn each slice over when re-baking them.