My love for biscotti is unending. If you haven’t tried my classic almond biscotti recipe yet, you can find it here. While normally a classicist, when Emory asked me to share a new recipe over on her blog, I took the opportunity to experiment with this old fave. I substituted the chopped almonds for walnuts,
After much trial & error & a bit of invention, I think I’ve perfected it. My recipe is based on this one here, but with a few important changes. Ingredients: 10 tbsp salted butter, melted 1 cup caster sugar 1/2 cup dark brown sugar 1 tbsp good quality vanilla essence or almond extract 3
I have become a bit besotted with biscotti of late. In the hospital, on Boxing Day (a long story), I bought a crappy Americano & dunked a cellophane-wrapped biscotti, & it tasted like the best thing I’d ever eaten. Now I’m obsessed, trying to recreate it. How much almond to include? Vanilla or orange peel?