So easy and so delicious!!!

This is so easy and so delicious. I love biscotti and am tired of paying big money for prepackaged. This is a new favorite!!

I did review this recipe years ago but was just making it again and thought some tips might be appreciated. For a 9' x 13' box of brownie mix know that a 10' x 15' (inside area) Pampered Chef baking sheet (a jelly roll pan with the 1' sides, not the flat cookie sheet), once spread into the pan and baked will give you biscotti that is not quite 3/4' thick. I prefer this because I like mine particularly crunchy but if using a pan of this size reduce the baking time some. Twenty-nine minutes is usually enough for the first baking and just keep an eye on them during the second baking. If you prefer thicker biscotti simply use a smaller pan and adjust baking time. Some other tips would be to lightly oil the foil that is lining your pan in addition to oiling the pan, sides included. Be sure to leave the 2' foil overhang. Once the first baking is complete allow the pan (with the biscotti and foil still inside) to rest on a cooling rack for 3 minutes. Then place another cooling rack on top and by grabbing the top rack and the foil overhang flip them over so the biscotti within the foil is now on the counter (the original pan has been left behind), on top of a cooling rack with the foil side up. Allow this to rest for 7 minutes and then peel the foil off of the biscotti, being careful of the corners (It's comes off easily if oiled). Another 3 mintes and you can score if you want with a sharp and not serrated knife. Transfer to a cutting board the same way you inverted onto the cooling rack and cut into desired sizes with a sharp knife (French works best due to the almonds). For the second baking I place my slices bottom side up instead of cut side up. With my oven this prevents the bottom from cooking any further and enables both cut sides to bake evenly. Watch them during the second baking. Do not overcook even a little or you will regret it. I also recommend you use pure almond extract, and in my case I reduce the amount by about 1/4 teaspoon, using slighly more than 1/2 teaspoon instead of 3/4. These keep well in a sealed container at room temperature for the short amount of time they will be around. For the record I always use water instead of milk so cannot tell you the difference it makes. Everyone who frequents my house gobbles these down and although I prefer to make the majority of what I bake from scratch these are so yummy and easy that I have not been able to justify the time needed to use another method...especially considering how often I have had to make them over the past several years!

[I made edits to this recipe.]

biscotti is not french, it's italian

This was quite good considering how easy it was. Tastes like very crunchy brownies with whole almonds. Great dipped in your favorite coffe drink or milk. Melts in your mouth after a short soak.