Search
by Ingredient

Almond Biscotti

StarStarStarStarHalf star

Your rating

Almond Biscotti

Try this simple, but scrumptious Italian favorite that's made with crunchy almonds.

 

Yield

24 servings

Prep

20 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup sugar
Camera
½ cup butter
sweet, melted
Camera
3 tablespoons brandy
Camera
1 teaspoon vanilla extract
Camera
1 teaspoon almond extract
* Camera
1 cup almonds
unsalted, chopped
* Camera
3 large eggs
Camera
2 ½ cups all-purpose flour
Camera
½ tablespoon baking powder
Camera
¼ teaspoon salt
Camera

Ingredients

Amount Measure Ingredient Features
237 ml sugar
Camera
118 ml butter
sweet, melted
Camera
45 ml brandy
Camera
5 ml vanilla extract
Camera
5 ml almond extract
* Camera
237 ml almonds
unsalted, chopped
* Camera
3 large eggs
Camera
591 ml all-purpose flour
Camera
7.5 ml baking powder
Camera
1.3 ml salt
Camera

Directions

Preheat oven to 350℉ (180℃). 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 to 30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly. When cool enough to handle, slice into ½ inch diagonal slices and return to cookie sheet. Bake for 15 to 25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar. Makes 2 to 3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1¼ 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 ¼ to ½ cup diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 tablespoon powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 tablespoon of candied ginger and ¼ cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture ½ to ¾ cup toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 teaspoon cinnamon and ½ teaspoon 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, ¼ to ½ cup assorted fruits blended into the dough before baking.

Variation 9 (Chocolate Dipped): melt ½ pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it 'seizes' or 'tightens', add 2 tablespoon 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).



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 77432% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 366mg 15%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 18% Vitamin C 0%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe