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Recipe Name: Almond Biscotti 4 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 30

1 Cup(s) Sugar
1/2 Cup(s) Butter, sweet melted
3 Tablespoon(s) Brandy
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Almond extract
1 Cup(s) Almonds, unsalted chopped
3 Eggs
2 1/2 Cup(s) Flour
1/2 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt
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). Posted to EAT-L Digest 22 October 96 Date:
Wed, 23 Oct 1996 11:32:40 -0500 From: Connie Anderson

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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