A Note About Baking
I want to add a note that most Italian biscotti recipes have you put the cookies back in the oven after slicing. But! I prefer a softer biscotti. If you would like a crispier cookie, feel free to put them back in the oven for 10 to 15 minutes after slicing. I altered my grandmother’s biscotti recipe. I know. Everyone take some deep breaths. My family kind of flipped out like I’d started burning books or something. But I swear I have my reasons. My grandma was an amazing cook. But the reality is that some of her recipes contain ingredients that are less expensive and sometimes aren’t as good. For example, in her original biscotti recipe she used oil. I’ve changed that to butter because it leads to a better tasting cookie. Additionally, her ratio of baking powder was so high that they almost had a metallic taste to them. With just a few little tweaks, we have a recipe that is less out dated, more modern, and a little better. I choose to believe grandma would be proud that my baking skills have improved enough to tweak even her recipes.
Add chocolate: Take out the almonds and anise and replace them with chocolate chips and more vanilla. Go the extra mile and drizzle some chocolate on top.Add extra almond flavor: Use almond extract instead of vanilla.Add citrus: Take out the almonds and anise and add in some lemon zest, lemon extract, and white chocolate chips. Or, take out the almonds and anise and add some orange zest and dried cranberries.Take out the almonds: Skip them completely or replace the almonds with pistachios pieces.
You can also freeze this almond biscotti recipe. Once your biscottis have cooled and been sliced, put them in a freezer-safe container and store in the freezer for up to three months. Allow to thaw before eating.
Iced CoffeeEggnog LatteYour favorite coffee with homemade coffee creamer.
