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Double Nut Biscotti
Author/Submitted by: Glorious Liqueurs, Mary Aurea Morris
Servings: 36
Categories:
Biscotti
/
Cookies
/
Desserts
/
Nuts
Ingredients: 2
cups
all-purpose flour,
more if needed
1/2
cup
ground almonds 1
cup
sugar 2
extra large eggs 1/4
cup
dark rum 1/4
cup
amaretto,
or Nocello
1
teaspoon
vanilla extract 1/2
teaspoon
ground cinnamon 2
teaspoons
baking powder 1
cup
walnuts 1
cup
blanched almonds,
whole
Directions:
Preheat oven to 350 degrees; lightly grease 2 cookie
sheets with softened butter and dust with flour, shaking off
the excess. In a large bowl, combine the flour, ground
almonds, sugar, eggs, rum, liqueur, vanilla extract,
cinnamon and baking powder; beat with a heavy wooden spoon
until well blended. Stir in the walnuts and whole almonds.
The dough should be soft and a bit sticky, but it should
hold its shape when picked up. If it is too runny, add more
flour. With your hands, scoop up half of the dough; shape
into a long cylinder, about the length of a roll of paper
towel. Place on the cookie sheet so that it does not touch
the edge of the pan. Repeat with the second half of the
dough. Bake for 45 to 60 minutes, or until golden brown and
firm. They will spread during baking. Remove the cookie
sheets from the oven to a wire rack; let stand for 15 to 20
minutes. Carefully loosen the cylinders from the cookie
sheets, using metal spatulas. Let stand on a cutting board
until almost at room temperature. With a serrated bread
knife, cut each of the cylinders into crosswise slices about
1-inch thick. Place the sliced, a cut side up, on the
cookie sheets. Return the cookie sheets to the oven for
about 10 to 15 minutes to let the cookies out and turn
slightly golden. Cool completely before storing.
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