October 3, 2008
I don't really like biscotti (probably because I'm not a big coffee drinker), and my idea of a good cookie is not something that is hard and crumbly. But I figured I'd take a shot at making biscotti for the first time. A combination of anise and almond was probably not a good first impression. For those of you who don't like the flavor of licorice, you should steer clear of anise in cooking. The flavor wasn't overwhelming, but that strangely sweet taste and smell of licorice was definitely there. I didn't think the almond flavor was too pronounced, even though there was a pretty high ratio of almond meal (also called almond flour...do not waste time and money trying to find this in stores, all you have to do is whirl some almonds in a blender or food processor for a couple minutes until powdery) to flour. The addition of maple syrup for sweetener added a sort of tanginess that brought out the anise, but in a strange way. I'm not sure if I baked the biscotti "log" for too long before slicing (or if I used the wrong kind of knife), but the slicing caused the log to break in some places, as if the dough was extremely dry and crumbly. So, I didn't really have any full slices. Overall, the taste was okay, but nothing I'd want to take seconds of.
Make again? I highly doubt it. I'd rather dunk donuts.
Vegetarian Times, October 2005