almond biscotti
i have made several batches of almond biscotti- the problem is i lose most of the almond flavor- i use pure extract and either whole or sliced almonds-i am looking for a heavy hit of almond flavor- help- thanks
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4 Comments:
I used the King Arthur Italian Biscotti Recipe this week with two changes to make Almond Biscotti, used all butter, and replaced the anise and lemon with 1 tablespoon of almond extract (Keep the Vanilla in as well). Everyone who tried it loved it.
Meat guy at 10:13AM on 03/12/09
It might be your almond extract. Mine are freaking almondy. What brand you using? I only use two kinds
http://www.kingarthurflour.com/shop/detail.jsp?select=C78&byCategory=C1004&id=2385ALMOND
or
http://www.kingarthurflour.com/shop/detail.jsp?select=C78&byCategory=C1004&id=2269ALMOND
The Nielsen-Massey is available at Williams Sonoma.
I am also a big fan of Sonoma Syrup Co which you can find with their Vanilla Mash at TJ Maxx, Marshalls and Home Goods.
JerzeeTomato at 1:34PM on 03/12/09
Jerzee answered a question of mine back before Christmas, and led me to the Lenox Almond Biscotti recipe and it was fantastic. I used ordinary McCormack's almond extract, and it had a great almond taste. Just be sure it's labeled "pure" almond extract, not imitation extract. I'm sure the other brands already mentioned would all be great, I just happened to have McCormick's on hand so I used that.
dmcavanagh at 7:43PM on 03/12/09
I definitely concur with dmcavanagh. Check to make sure you have the pure extract. I might suggest also besides the extract and almonds, to consider adding almond paste, amaretto, or ground almond meal (available at Trader Joe's - just bought some today, in fact!). Experiment!
frederika at 10:58PM on 03/12/09