Almond Biscotti 4
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Almond Biscotti 4
  Biscotti    Cookies    Almonds  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27550. Report a problem with this recipe.
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      Title: Almond biscotti 4
 Categories: Cookies
      Yield: 30 Servings
 
      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 27550 (Apr 03, 2005)

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