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Starbucks Vanilla Almond Biscotti

By Todd Wilbur


Score: 4.00. Votes: 3
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"Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 3 tablespoons butter
  • 2/3 cup granulated sugar
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Average rating:

Score: 4.00. Votes: 3
Rating of votes (3)
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Kathy
Mar 6, 2006, 23:00

My family and friends all love this. It is easy to make and I like being able to keep some on hand for my coffee drinkers.

Julie
Aug 22, 2005, 22:00

There seems to be something missing in the flavor of these. It almost seems that the packaged ones you get at Starbucks are just a bit sweeter. The ones I made, following the recipe exactly just taste a little "flat". I can't even really taste the vanilla. Maybe it could use some almond extract?

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