Brownie Alpine Biscotti
Total TimePrep: 25 min. Bake: 40 min. + cooling
This had been on my to make list for a long time. While okay, I would much rather have my TNT biscotti recipe from now on. But, it is fun to experiment with new recipes.
I followed the recipe. The dough was sticky, but the cookies turned out well.
The loaves spread and formed a huge blob. Disappointed.
I had issues finding almond flour/ground almonds....for a double batch, I took 6 oz of sliced almonds and put them through the blender then topped with whole wheat flour and it worked.Also, I don't like that there are "hidden" nuts in here because I ship a lot overseas so I actually did this without the ground almonds...I replaced that 3/4 cup with 3/4 cup whole wheat flour. While the almond version is better, both were very good and turned out a great consistency. I also replaced the almond extract with vanilla extract.I didn't have flour issues - yes it is very sticky and I had to almost "knead" it with my hands to get it mixed and then ended up with club hands in getting this on the cookies sheets, but I never did add any extra flour and they turned out well.
My recipe doesn't show any amount for eggs or egg whites. Help!
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I made these as gifts for Christmas last year. I do remember having to add some extra flour to get them into the loaf shapes for baking. The beauty of this recipe is starting with a packaged brownie mix. What a time saver! Everyone I gave them to said they loved them. If I have time this year, I'll make them again and keep them for me and my husband!
Thanks to the feedback of previous posts I added 3/4 cut flour instead of 1/2 cup. This resulted in the ideal consistency and the result was delicious biscotti. They tasted and looked better then most I have had from my local cafe!
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Too hard, not what I had hoped for