Apparently, I am on a biscotti tear. I made these biscotti last night, using a gluten-free flour blend. They are packed with almonds and the batter is flavoured just with vanilla.
In this recipe, you roast the almonds before you add them to the batter. The cookies have a good crunch and, like the chocolate ones I made last week, they are not too sweet.
I am rarely content to leave a recipe alone, so I upped the almond content to two cups from one. Just so no one doubted that they were in fact almond biscotti. (This is generally my approach. If an ingredient is in the title of a dish, I am likely to go overboard with it.)
I made these so I would have a holiday treat to give to someone who is gluten-free. I have a feeling I will have no trouble disposing of the rest of them.