Almond Biscotti Recipe
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Almond Biscotti
1 cup Sugar
1/2 cup Butter, sweet, melted
3 tbsp Brandy
1 tsp Vanilla
1 tsp Almond extract
1 cup Almonds, unsalted, chopped
3 Eggs
2 1/2 cups Flour
1/2 tbsp Baking powder
1/4 tsp Salt
Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt.
Form into a long loaf (or loaves), place on a cookie sheet and bake for
20-30 minutes or until firm and softly cakelike. Remove from oven and let
cool slightly. When cool enough to handle, slice into 1/2 inch diagonal
slices and return to cookie sheet. Bake for 15-25 miutes, turning once,
until both sides are brown-flecked and toasted. Cool thoroughly and store
in an airtight jar. Makes 2-3 dozen. Variation 1 (Mandlebrot): increase
sugar to 1-1/4 cups. Diced dried apricots may by added. Variation 2: for
a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for
the brandy and omit the almond extract. Several tablespoons of anise
seeds may be added for additional oomph. Variation 3 (Hazelnut biscotti):
use hazelnuts in place of almonds. A hazelnut liqueur may be used instead
of brandy. Omit the almond extract. Variation 4 (Mediterranean
biscotti): use rosewater instead of brandy. Substitute unsalted pistachio
nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough.
Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.
Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked
cookie. Substitute orange flower water for the brandy. Variation 8; Pine
nuts may be used instead of almonds, though the richness may be less
desirable than the crunch of the toasted almonds. Candied fruits, too,
may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before
baking. Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet
chocolate in the top of a double boiler over just simmering water. If it
"seizes" or "tightens", add 2 Tbsp of unsalted buter and it should smooth
out again. Dip only one side of each cookie (the chocolate won't seal in
the moisture that way).
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