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Ingredientes
- 1 c. Sugar
- 1/2 c. Butter, sweet, melted
- 3 Tbsp. Brandy
- 1 tsp Vanilla
- 1 tsp Almond extract
- 1 c. Almonds, unsalted, minced
- 3 x Large eggs
- 2 1/2 c. Flour
- 1/2 Tbsp. Baking pwdr
- 1/4 tsp Salt
Direcciones
- Preheat oven to 350. Mix sugar with butter, brandy, vanilla, almond extract, nuts and Large eggs. Mix well. Stir in flour, baking pwdr and salt.
- Form into a long loaf (or possibly loaves), place on a cookie sheet and bake for 20-30 min or possibly till hard and softly cakelike. Remove from oven and let cold slightly. When cold sufficient to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 min, turning once, till both sides are brown-flecked and toasted. Cold thoroughly and store in an airtight jar.
- Makes 2-3 dozen.
- Variation 1 (Mandlebrot): increase sugar to 1-1/4 c.. Diced dry apricots may by added.
- Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or possibly Anisette for the brandy & omit the almond extract. Several Tbsp. 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 in 1/4 - 1/2 c. diced figs to the dough.
- Variation 5 (Ginger-flavored biscotti): to the basic dough, add in 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or possibly 2 Tbsp of candied ginger and 1/4 c. raisins, if you like. Omit the almond extract.
- Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 - 3/4 c. toasted sesame seeds for the almonds. Omit the almond extact & flavor the dough with 1 tsp cinnamon & 1/2 tsp cloves.
- Variation 7; 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 c. assorted fruits blended into the dough before baking.
- Variation 8 (Chocolate Dipped): heat 1/2 lb. semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or possibly
- "tightens", add in 2 Tbsp of unsalted buter and it should smooth out again.
- Dip only one side of each cookie (the chocolate will not seal in the moisture which way).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 273 | |
| Calories from Fat 94 | 34% |
| Total Fat 10.72g | 13% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 278mg | 12% |
| Potassium 70mg | 2% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.03g | 11% |
| Protein 4.99g | 8% |
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