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Raciónes: 12

Ingredientes

Cost per serving $0.56 view details

Direcciones

  1. 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.
  2. 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.
  3. Makes 2-3 dozen.
  4. Variation 1 (Mandlebrot): increase sugar to 1-1/4 c.. Diced dry apricots may by added.
  5. 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.
  6. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.
  7. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
  8. Substitute unsalted pistachio nuts for the almonds, and add in 1/4 - 1/2 c. diced figs to the dough.
  9. 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.
  10. 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.
  11. 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.
  12. 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
  13. "tightens", add in 2 Tbsp of unsalted buter and it should smooth out again.
  14. 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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