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LOCATION: Recipes >> Cookies Bar >> Biscotti 24

Print this Recipe    Biscotti 24

Biscotti Di Mandorle
Yield: 2 Dozen

1 c sugar
1/2 c unsalted butter; melted
3 T brandy
1 ts vanilla
1 ts almond extract
1 c almonds; blanched or toasted and coarsely chopped
3 eggs
2 1/2 to 3 cups flour
1 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350 degrees F. Mix together sugar, butter, brandy,
vanilla, and almond extract; add nuts and eggs. Mix well. Stir
in flour mixed with baking powder and salt. Shape into a long
loaf, place on cookie sheet and bake 20 to 30 minutes until the
loaf is slightly firm and cake-like. Remove from oven and cool
until comfortable to handle.

Cut into 1/2-inch diagonal slices, return to cookie sheet and bake
about 15 to 25 minutes, turning the slices once. They should look
toasted on both sides. Cool completely, then store in an air-tight
jar.

Variation: Substitute 3/4 cups each chopped walnuts and glazed,
diced orange peel for the almonds, apricot brandy for the plain
brandy. You can also frost the biscotti with melted semisweet
chocolate.

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