Almonds for biscotti
Has anyone done a taste comparison of biscotti made with almonds whose skins were removed by blanching versus biscotti with almonds with skin on?
(I like the latter look and my tastebuds don't detect a bitterness with the skins that is supposed to be there.) I don't cook just for myself, though, so thought I'd ask before I make some for sharing next week.
I've made them both ways, although not at the same time for a side-by-side taste test, and really couldn't tell the difference. Generally I'll use what's at hand, but if I need to buy almonds specifically for biscotti, I prefer them unblanched both for texture and appearance