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Biscotti

Almonds for biscotti

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Almonds for biscotti

shallots | Jun 20, 2009 07:47 AM

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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