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Almond Biscotti #1
Author/Submitted by:
Servings: 30
Categories:
Biscotti
/
Cookies
/
Desserts
/
Nuts
Ingredients: 1
C
Sugar 1/2
C
Butter,
sweet, melted
3
Tbsp
Brandy 1
Tsp
Vanilla 1
Tsp
Almond extract 1
C
Almonds,
unsalted, chopped
3
Eggs 2 1/2
C
Flour 1/2
tbsp
Baking powder 1/4
tsp
Salt
Directions:
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 minutes, 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 classic 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 extract 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 butter and it should smooth out again.
Dip only one side of each cookie (the chocolate won't seal in the moisture that way).
From: shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
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