About 10 years ago we sold these biscotti logs and paid for a trip to Brazil for my mother. How's that for "frugal living"? You only need to bake this recipe once, not twice.
Pre-heat oven to 400 degrees F.
Mix sugar, eggs, vanilla, and soft margarine first. Add salt and baking powder to the mixture. Next, add flour and mix well. Add almonds.
Roll into a log shape and bake on a prepared baking sheet. Try to flatten out the log before baking, so that the center is not too high. Bake for about 20 minutes.
May be frozen to use later.
Source: This is a family favorite from my great grandmother Anita.
By Marie L. from Mesa, AZ
This page contains the following solutions.
Heat oven to 325 degrees F. Beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 slightly flattened logs.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I'm looking for a traditional almond biscotti recipe that is light and crunchy but not a "lite" recipe.
Thanks for sharing ;)
Melanie from CANADA
Almond Biscotti
1/2 cup butter or margarine
1 cup white sugar
2 eggs
2 1/3 cup flour
1 1/2 tsp. baking powder
2 tsp. lemon zest
1/4 tsp. salt
1 cup chopped, slivered almonds
Heat oven to 375 degrees F. Form batter into a long log (or 2 smaller logs). Turn oven down to 325 degrees. Bake 25 to 30 minutes. Cool about 10 - 15 minutes. Slice loaf into 1/2 inch slices with a serrated knife. Turn slices on their sides. Turn oven heat down to 275 degrees and bake biscotti about 20 - 25 minutes. more. These are delicious. I make them often.
Mairmie from Alberta, Canada
I am looking for great biscotti recipes. Especially lemon, anise and mocha.
Holmanhouse from Eugene, OR
Thanks so much! What a great site for biscotti recipes!
Go to www.recipezaar.com
type in biscotti, there are 347 recipes
You can also type in anise biscotti or lemon biscotti and it will bring up those
Thanks for the great sites. I think I have LOADS of recipes to choose from now.
Thanks again!