Recipe

Almond Biscotti (june) Recipe

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Ingredients

1 ts Vanilla
1/2 c Butter, sweet; melted
3 Eggs
2 1/2 c Flour
1/2 tb Baking powder
3 tb Brandy
1 ts Almond extract
1 c Almonds, unsalted; sliced
1 c Sugar
1/4 ts Salt

Directions

Step #1 preheat your trusty oven to 350~.
Step #2 Mix sugar with butter, vanilla, almond extract, brandy, nuts & eggs.
Step #3 Mix well.
Step #4 stir in the flour, baking powder and salt.
Step #5 Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 mins or until firm & softly cakelike.
Step #6 remove this from oven & let cool slightly.
Step #7 When cool enough to handle, slice into 1/2 inch diagonal slices & return to cookie sheet.
Step #8 Bake for 15-25 miutes, turning once, until both sides are brown-flecked & toasted.
Step #9 Cool thoroughly & store this in an airtight jar.
Step #10 Makes 2-3 dozen.
Step #11 Variation 1 (Mandlebrot): increase sugar to 1-1/4 c.
Step #12 sliced dried apricots may by added.
Step #13 Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy & omit the almond extract.
Step #14 Several tbsps of anise seeds may be added for extra oomph.
Step #15 Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds.
Step #16 A hazelnut liqueur may be used instead of brandy.
Step #17 Omit the almond extract.
Step #18 Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Step #19 Substitute unsalted pistachio nuts for the almonds, & add 1/4 - 1/2 c sliced figs to the dough.
Step #20 Variation 5 (Ginger-flavored biscotti): to the basic dough, 1 or 2 Tbsp of candied ginger & 1/4 c raisins, a generous dash of cloves and cinnamon, add 1 Tbsp powdered ginger, if desired.
Step #21 Omit the almond extract.
Step #22 Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged.
Step #23 Substiture 1/2 to 3/4 c toasted sesame seeds for the almonds.
Step #24 Omit the almond extact & flavor the dough with 1 tsp cinnamon & 1/2 tsp cloves.
Step #25 Variation 7 (Fekkas): a Moroccon twice-baked cookie.
Step #26 Substitute orange flower water for the brandy.
Step #27 Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds.
Step #28 Candied fruits, too, may be added, 1/4 to 1/2 c assorted fruits mixed into the dough before baking.
Step #29 Variation 9 (Chocolate Dipped): melt 1/2 lb semi-sweet chocolate in the top of a double boiler over just simmering water.
Step #30 If it "seizes" or "tightens", add 2 Tbsp of unsalted buter & it should smooth out again.
Step #31 Dip only one side of each cookie (the chocolate won't seal in the moisture that way).
Step #32 --.
Enjoy the ALMOND BISCOTTI (JUNE) recipe