This recipe for Tuscan Biscotti is the easiest Traditional biscotti recipe on this site. It is the one to try if you have never baked biscotti before! Legend claims these biscotti were "invented" in Tuscany centuries ago. If you would like to know more about the history of biscotti CLICK HERE
As for taste, these biscotti are mild. The cinnamon and almonds won't overpower a cup of coffee! Unlike Italian Biscotti, made with anise, which has a strong black licorice type flavor.
There is a slight difference between this recipe and the classic Almond Biscotti. "The Tuscan Biscotti doesn't require blanched almonds".
Blanched almonds just mean the skin is off. If you can’t find blanched almonds at the market you can make them. But when making these biscotti you can bypass the fun step of popping those slippery suckers out of their skins.
But if you want that thrill make the Almond Biscotti Recipe then do a brief read on how to blanch almonds.
As for the Tuscan Biscotti - no blanching needed.
Tips for handling dough that is too sticky
Try one of these tips. And yes, I've done actually tried them all too. They work.
Tip for a truly great flavor.
The freshnicity of the almond is KEY in this recipe so; don't use almonds with an expiration date that has already been on the calendar. Rather use the best that you can afford.
Always store your almonds in an airtight container. I even go the extra mile. I keep my unblanched almonds sealed airtight and in the fridge. Why? Because they are raw and unprocessed and I want to protect them.
Tip: Don’t leave out the cinnamon.
Like I said cinnamon and almonds are the key flavoring ingredients in a Tuscan biscotti.. Use a decent cinnamon. "Like what I mean is", the dollar stores is great for greeting cards and boxes Mac and Cheese. But skip the spice section and choose to spend a tad more on this flavoring ingredient. One of my personal spice provider is OliveNation. I'm a big fan of all of their spices. And their cinnamons are fantastic!
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