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Almond Biscotti

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

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

Instructions:

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).