Biscotti recipe

Rizolli and Isles
Posted on 12/15/2009 by nephelite
I am looking for a biscotti recipe with out almonds or almond extract. My sister and I both have an allergy to almonds. It seems all of the recipes out there call for almonds or almond extract. I know I can take out almonds, but does it matter if almond extract is substituted for vanilla?
sushidog 16th-Dec-2009 04:58 pm (UTC)
The recipe I have uses almonds (although you could substitute any other nut, if you can eat them?), and vanilla extract, so I can't see why you couldn't use vanilla extract instead of almond in your recipe. Obviously it won't taste exactly the same, but it won't have any effect on the texture or cooking times or whatever.
xtricks 16th-Dec-2009 05:00 pm (UTC)
You can substitute any other form of nuts (or no nuts) for the almonds and any other flavoring (or teh same amount of water) for the almond flavoring.
sleevesofsatin 16th-Dec-2009 05:02 pm (UTC)
Almonds are just the most common, classic flavor for biscotti so that's probably why you're seeing it everywhere - but I'm the same way. I'm not allergic, I simply LOATHE almonds so when I'm making biscotti, I put in a ton of orange zest or even orange extract instead to give it a really wonderful, floral flavor. It doesn't affect baking at all - so don't be scared!
mintyfreshsocks 16th-Dec-2009 05:08 pm (UTC)
It'll be fine -- it'll just taste different from very traditional biscotti.

My favorite biscotti recipe is originally an almond anise biscotti, but I often substitute. My favorites have been vanilla extract and chocolate/caramel or chocolate/mint swirled chips. This recipe makes a nice, not-very-hard-but-still-firm biscotti. It'll leave crumbs in your coffee if you dunk it.

Almond Anise (or substitute) biscotti
3/4 c butter
1 c sugar
4 eggs
3 cups AP flour
3 tsp baking powder
1/2 tsp salt
1 tsp anise seed (or 1 tsp extract of your choice)
1 c almonds, coarsely chopped (or other chunky little things of your choice)
granulated sugar

Cream butter and sugar until light. Add eggs, one at a time, beating after each addition. Continue beating until very light and fluffy. Mix flour, baking powder, salt, and anise seed together, then mix into creamed mixture. Stir in nuts. Divide dough into fourths. Grease 2 cookie sheets. Form dough into loaves, 1 1/2" wide and the length of each sheet. Bake at 350 for 24-30 minutes. Remove from oven and cut diagonally into 3/4" slices. Place cut side down on sheet, brush with milk and sprinkle with sugar. Return to oven, bake at 375 for 10 minutes or until toasted and crispy.
xbad_candy 16th-Dec-2009 06:22 pm (UTC)
The rule of thumb when replacing items is to figure out what they do to the recipe. If you have a gluten allergy, you need to figure out ways to avoid white flour and figure out why it's important tot he recipe so you can determine what to subsitute.

The almonds provide flavor and texture, anything that's just a flavoring can be removed or subsituted no problem. Things like sugar, flour, salt, eggs, milk, and other things that actually are important to the recipe need to be replaced with items that will do similar or the same task that they are there for. Like using applesauce instead of oil for a tender but less fatty cupcake.

My 8 month stint in pastry school as left me with a decent knowledge of pastry and an awesome food text book. :D
a_foxie_smile 16th-Dec-2009 08:41 pm (UTC)
who needs almonds when you can have chocolate..

armgirl Susan's Biscotti For Chocolate Lovers
Makes About 36 Pieces

2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt

1 beaten egg white for glaze
ladyanne04 17th-Dec-2009 01:39 am (UTC)
This is one of my favorite biscotti recipes - people always seem to love it - and no almonds!

Spring Biscotti

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts


1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
2. Mix in eggs and egg white one at a time, beating well after each addition.
3. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
4. Stir in the white chocolate, dried cranberries, and pistachios.
5. Cover, and chill for 30 minutes, or until dough is no longer sticky.
6. Preheat oven to 325°FF (165°C).
7. Line a baking sheet with parchment paper.
8. Turn dough out on a lightly floured surface, and divide into halves.
9. Form each half into a flattish log about 12 inches long by 3 inches wide.
10. Arrange logs at least 3 inches apart on baking sheet.
11. Bake for 30 minutes in preheated oven, or until pale gold.
12. Allow logs to cool on the baking sheet until cool enough to handle.
13. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
14. Arrange on baking sheet.
15. Bake for an additional 15 minutes, or until golden.
16. Transfer biscotti to wire racks, and cool completely.
17. Store in an airtight container at room temperature.

unsafetypin 17th-Dec-2009 06:46 pm (UTC)
This is my absolute favourite biscotti recipe ever. It calls for anise oil (no almonds), but I sometimes substitute it with vanilla extract (and add chocolate chips!) and it's still great. Another way I change it up is to use lemon extract and add some lemon zest. SO GOOD, I tell you. :)
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