Almond Biscotti

Disappointing flavor. It tasted a bit eggy despite my adding additional almond extract. But the texture is fine.

Excellent almond biscotti. For a really almond flavor, I toasted the almonds until really brown and doubled the almond extract.

Was looking on the internet for an almond biscottti recipe I used a couple months ago. Couldn't find it so used this one. Not nearly as good. Biscotti turned out chewy and moist, not what I'm looking for in a biscotti.

Great recipe! I would add more almond flavour though.

EASY! I would make this again, next time adding more almond extract & a drizzle of chocolate for the presentation.

The first time I made this I spooned the flour into measuring cups and the dough was super sticky, though the end result was very good. This last time I just scooped out the flour and the dough was much less sticky and manageable and the end result was great, too. The second time I divided the dough into two rolls since I had a hard time getting 30 pieces out of one big one. I still didn't manage 30, but I got more. Maybe next time I'll do three logs. Anyway, a great recipe!

I would use more almond extract, also. I used egg substitute instead of the eggs, but did use the egg white; the dough was VERY sticky, so probably wouldn't do that again.