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!