A fabulous biscotti recipe. These biscotti are low fat and dairy free, but extremely delicious. Perfect with a cup of coffee.
I made half a batch but the consistency of the mixture was not correct. It was more cake/batter mix rather than dough mix. This could be either due to the weights being incorrect, or down to me incorrectly measuring them. I rescued the mix by adding extra flour and the biscotti seem to be fine. But I will reserve judgement until tomorrow :-) - 23 Oct 2012
Fantastic biscotti! I recommend baking them at a lower temp (160 degreesC) for 30mins for the first baking, as this ensures the insides dry out thoroughly without the top browning too much. these were so delicious - i added a little more almond extract, some chopped dried apricots and a handful of white chocolate chip and they were wonderful! next time i think i'll try forming the dough into three or four loaves to make smaller biscotti, as two loaves makes each one quite big. this really is a great recipe. - 22 Dec 2003 (Review from Allrecipes US | Canada)
I love making these for my family and friends. I use whole wheat flour and splenda instead of sugar. I also add 1/3 cup wheat germ and sometimes ground flax seeds. I too have increased the almond flavor to 1 teaspoon. I add applesauce if the dough gets too dry and dip my hands in flour to handle the dough if it is too sticky. There're healthy and delicious and I can't make enough of them. Thanks for the great recipe!! - 15 Mar 2008 (Review from Allrecipes US | Canada)