Serving Size : 30 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
1/2 c Sweet butter -- melted
3 tb Brandy
1 ts Vanilla
1 ts Almond extract
1 c Unsalted almonds -- chopped
3 Eggs
2-1/2 c Flour
1/2 tb Baking powder
1/4 ts Salt
Preheat oven to 350 F. 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" 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.
Yield: 24 to 36 biscotti
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 tb 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 tb powdered ginger, a generous dash of
cloves and cinnamon, 1 or 2 tb 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.
Substitute 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit
the almond extact and flavor the dough with 1 ts cinnamon and 1/2 ts
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 tb 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).
