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Almond Biscotti #5


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Ingredients:

  • 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

Directions:

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 minutes, 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 & 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 - 3/4 cup toasted sesame seeds for the almonds. Omit the almond extact & flavor the dough with 1 tsp cinnamon & 1/2 tsp cloves.
 
Variation 7; 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 8 (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). Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net> on Feb 16, 1998