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Recipe Name: Almond Biscotti With Variations Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 30

1 Cup(s) Sugar
1/2 Cup(s) Sweet butter, melted
3 Tablespoon(s) Brandy
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Almond extract
1 Cup(s) Unsalted almonds, chopped
3 Eggs
2 1/2 Cup(s) Flour
1/2 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt
From: (Sam Waring) (COLLECTION) Date: 12 Apr 1994
15:17:00 -0400 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 miutes, 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 and 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 to 3/4 cup toasted sesame seeds for the almonds. Omit
the almond extact and flavor the dough with 1 tsp cinnamon and 1/2
tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked cookie.
Substitute orange flower water for the brandy. Variation 8; 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 9 (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). From: (Shelley Rodgers)
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 112
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 19.1mg
Sodium: 51.6mg
Potassium: 61.5mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: 6.9g
Protein: 2.8g

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