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Friday, September 10, 2010

Almond Biscotti

This biscotti is among the best I've had.
Starting with a lot of almonds
in a sticky dough, this recipe
produces crunchy cookies that taste
even better a day or two later.

Ingredients:
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, chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt or to taste

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 degrees F.
Using moistened hands, halve dough
and form 2 (16-by 2-inch)
loaves on an ungreased 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 minutes.
Transfer to rack to cool completely.

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