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Brandy Biscotti with Almonds

Ingredients:

  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 3 tablespoons brandy
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sliced almonds

Preparation:

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

Servings: 42 cookies
Source:
Submitted by: Recipe Group Member
Date:


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