Almond Biscotti
16 May 2011
Ahhh, almond biscotti. The perfect little cookie for dunking into your coffee.
If you like crunchy things, this Italian cookie is just for you. You can leave them naked or drizzle them with a little bit of chocolate, or even dunk the ends into your favorite chocolate.
Any way you embellish them, they are sure to be delicious.
No fancy ingredients here. I used cherry flavored brandy for just a little more oomph! I love cherry and almond flavors together.
Cream together your butter, sugar, brandy, almond extract and vanilla extract until well blended.
Lightly toast the almonds in a large skillet over medium-high heat. Let cool and give them a rough chop.
Add the eggs and almonds to the sugar mixture, then add the flour, baking powder and salt.
Make sure all is incorporated well and it forms a ball. Remove dough from mixer and cut into two equal halves. Chill the dough, covered with saran wrap, for about 30 minutes in the refrigerator.
Form two loaves onto the baking sheet.
Bake for about 30 minutes in a pre-heated 350 degree oven.
The loves will be a nice, light golden brown. Allow the loaves to cool for about 15 minutes.
Cut into diagonal slices with a serrated knife. If you don’t use a serrated knife then the cookies will crumble….oh no, we don’t want that!
Place the biscotti back onto the baking sheet, cut side down. Bake for an additional 15 minutes at 350 degrees and then turn each cookie over, and reduce the oven to 250 degrees and bake for an additional 15 minutes.
These are such a great little treat to share with friends, or enjoy with a cup of coffee. Remember that the biscotti will improve in flavor a couple days after you make them….that is if they last that long!
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Almond Biscotti
Gourmet/January 2009 by Toni Oltranti
Makes about 42 cookies
1 cup sugar
1 stick unsalted butter, room temperature
3 tablespoons regular brandy or Cherry Brandy (I used cherry brandy, I love cherry and almond together)
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup slivered almonds, lightly toasted, cooled, and give them a rough chop
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Stir together the 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 in saran wrap, for 30 minutes.
Preheat oven to 350 degrees F. with rack in middle
Using moistened hands, (I didn’t moisten my hands….sorry), halve the dough and form 2 (16-by-2-inch) loaves on an un-greased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool for 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, about 15 minutes (still at 350 degrees), then reduce oven temperature to 250 and bake for an additional 15 minutes. I turned the biscotti over at this point for equal browning. Transfer to rack to cool completely.
Remember that biscotti improves in flavor if made 1 to 2 days ahead. OR can be frozen up to a month, both ways, place in an airtight container. If you are going to eat in a few days, just keep out in room temperature.
You can also dip the ends in white, dark or milk chocolate for a little more embellishment or drizzle your chocolate over the top. Oh so many possibilities.
Even the picture looks yummy!!!
Thank you