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Almonds for biscotti

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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.

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  1. 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

    1 Reply
    1. re: JoanN

      Some recipes call for blanched and some call for unblanched. Most of the recipes I use call for toasting the almonds before using them.

    2. I've done both and don't find it worth the trouble.

      1 Reply
      1. re: chowser

        Aside from a slight difference in appearance, it doesn't matter, taste wise. I prefer unblanched as well, adds a slightly rustic homemade look to the biscotti. Contrast is always welcome.