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 cup flour
1/2 tbsp baking powder
1/4 tsp salt
A Recipe for
Almond Biscotti
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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One cannot think well, love well, sleep well, if one has not dined well. |
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| Samuel Butler |
This Recipe for Almond Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Almond Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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There is no such thing as a little garlic. |
| A. Baer |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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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).
Serves: 30
Almond Biscotti Recipe brought to you by Recipes To-Go