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- Almond and Brandy Biscotti
- (Biscotti di Mandorle e Brandy)
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- Ingredients:
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1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs.
Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in the middle.
Using moistened hands, halve dough and form 2 (16 by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes.
Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes.
Transfer to rack to cool completely. Makes about 40 cookies.
That's it!
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