Brandied Almond Biscotti

This is without a doubt, the best biscotti recipe I have ever found. I use it every time I make biscotti and my sweetheart takes a few to work to wow her friends too. All I know is that when I get a craving to make biscotti, I find this recipe and reload. I have made no changes to it whatsoever since its perfect as is. I will note that the only thing I have fiddled with is the temperature, but that is because my oven isnt really reliable at 350 so I set it at 370 and slightly shorten the second bake.. I also split the second bake into two times and flip the biscotti so both sides get equally baked.

• Neil

• Seattle< WA

• 11/22/2023

I have been making almond biscotti for over 20 years. The recipe I use, (wirh a couple of tweaks), that has garnered a following. Some have even referred to them as 'crack biscotti'. My husband, who is trying to keep his carbs to a minimum has asked me not to make them - ever again :))) I say all of this because this recipe just may become my new go-to biscotti.

• Morgan

• Boca Raton

• 11/1/2023

I’ve made these a few times and adore them for their simplicity and texture. I did find that they benefit from some tiny revisions that I came about quite by accident. First off, I was a little too generous with the almond extract.. just an extra splash or so - unintentional, but really made a difference. I was also a little bit short on sugar and made up the difference with honey. Instead of using all 3 T of brandy, I used half apple brandy and half orange juice. Finally, I added about a teaspoon of cinnamon to the wets before mixing in the dry ingredients. The almond, orange and cinnamon really pop. I advise watching these during the second bake to ensure that the crunch and color are to your liking.

• Culinary Kitten

• Portland, Oregon

• 8/28/2022

Really good grown-up cookie that reminded me of my old neighborhood of Carroll Gardens, Brooklyn. The flavor and texture do improve after a day or two. My first attempt crumbled a little as I sliced it, probably because I didn't work the roll enough to make it hold together as well as I would have liked.

• Anonymous

• 1/12/2022

FYI!: apricot pit kernels, like apple seeds, contain cyanide and should only be eaten one or two at a time. Not a wise choice for flour or biscotti, in my opinion. Do your research.

• Ginger Snaps

• Detroit

• 12/30/2021

I followed the recipe and I was disappointed. I did not love the texture and I felt that it was lacking in flavor. There are better recipes for biscotti.

• Anonymous

• Southampton, NY

• 9/23/2021

I love this recipe. I can leave it in the fridge overnight or sometimes 2 nights. Wetting my hands was the best advise. I had tried flouring and that didn’t work for me. I didn’t have brandy and have used Jack Daniels at times and Tullamore Dew at times and both have been great. I also use 1 tsp if anise extract, 1 tsp almond extract and 1 tsp vanilla extract. After reading the reviews I’m going to try pistachios. I often use sliced almonds and they work just as well. I always get compliments in this recipe and my Italian friend loves to eat these and is happy to bagnare in his coffee.

• Mitch

• San Diego, Ca

• 9/1/2021

Easy and delicious--my go-to biscotti recipe. Others I've tried crumble when slicing; maybe it's the melted butter. Like other reviewers, I both make this as is and also substitute flavorings--Grand Marnier with pistachios and cranberries, grated lemon rind/lemon juice/walnuts. Also, I sometimes glaze the logs with beaten egg and sprinkle with demerara sugar before the first bake.

• ellenmb

• Philadelphia, PA

• 1/23/2021

I've never made Biscotti's tried this morning making these, and got to say these are TRULY AMAZING!! Thank you for the recipe .. I will definitely try more of your recipes.. LOVE THEM!!

• MimiBlackwell

• Gosnell Arkansas originally from Massachusetts

• 12/23/2020

It’s apricot season in Northern California. I am saving the apricot pits which Can be baked and the inside kernel can be extracted and the baked again. I have made a flour from this. Is it called’noisette’ In French, I think. Does anyone have any thoughts on how much to use in this recipe? My husband think we could combine with slivered almonds.

• pennyaacadvisor330

• San Anselmo, CA

• 6/18/2020

First time ever making biscotti. My husband of Italian heritage says they’re “really, really good”. Just the right amount of crunch, and the almond flavor from the almond extract really comes through. Like others, I stood them up for the second bake and it worked well-no uneven doneness. Also, wetting your fingers while forming them is important.

• coffeemaae8003833

• Milwaukee, Wisconsin

• 1/2/2020

My first time to try Biscotti. It is amazing! My family and I truly enjoyed it! I will make it again!

• Loving life

• Mississippi

• 12/30/2019

Authentic as it gets! These are amazing. I did a dark chocolate drizzle really just for drama because the cookie doesn’t need anything extra. Will be making these again and again.

• Roseanna79

• Eldersburg, MD

• 12/12/2019

BEST EVER

• PAULETTEMITACEK

• NEW YORK

• 11/18/2019

Very easy recipe with great results. I used Southern Comfort because no brandy was available. Almond liquor would be great, as mentioned by other reviewers. I'll do the 2nd bake with the pieces standing up next time.

• Anonymous

• Houston

• 10/8/2019