Almond Biscotti
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Almond Biscotti
  Biscotti    Cookies    Almonds  
Last updated 6/12/2012 12:42:04 AM. Recipe ID 988. Report a problem with this recipe.
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      Title: Almond biscotti
 Categories: Desserts, Cookies
      Yield: 30 Cookies
 
      1 c  Sugar
    1/2 c  Butter, sweet; melted
      3 tb Brandy
      1 ts Vanilla
      1 ts Almond extract
      1 c  Almonds, unsalted; chopped
      3    Eggs
  2 1/2 c  Flour
    1/2 tb Baking powder
    1/4 ts Salt
 
  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).
 




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Recipe ID 988 (Apr 03, 2005)

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