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Receta Almond Biscotti With Variations
by Global Cookbook

Almond Biscotti With Variations
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  Raciónes: 12

Ingredientes

  • 1 c. Sugar
  • 1/2 c. Sweet butter, melted
  • 3 Tbsp. Brandy
  • 1 tsp Vanilla
  • 1 tsp Almond extract
  • 1 c. Unsalted almonds, minced
  • 3 x Large eggs
  • 2 1/2 c. Flour
  • 1/2 Tbsp. Baking pwdr
  • 1/4 tsp Salt

Direcciones

  1. Preheat oven to 350 . Mix sugar with butter, brandy, vanilla, almond extract, nuts and Large eggs. Mix well.
  2. 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.
  3. When cold sufficient to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, till both sides are brown-flecked and toasted. Cold thoroughly and store in an airtight jar.
  4. Makes 2-3 dozen.
  5. Variation 1 (Mandlebrot): increase sugar to 1-1/4 c.. Diced dry apricots may by added.
  6. Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or possibly Anisette for the brandy and omit the almond extract. Several Tbsp. of anise seeds may be added for additional oomph.
  7. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.
  8. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
  9. Substitute unsalted pistachio nuts for the almonds, and add in 1/4 - 1/2 c. diced figs to the dough.
  10. 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.
  11. Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 c. toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves.
  12. Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange flower water for the brandy.
  13. 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, 1/4 to 1/2 c. assorted fruits blended into the dough before baking.
  14. Variation 9 (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
  15. "tightens", add in 2 Tbsp of unsalted buter and it should smooth out again.
  16. Dip only one side of each cookie (the chocolate will not seal in the moisture which way).
  17. /COOKIES