Biscotti di Madorle (Almond Biscotti)

posted by Liz 07-24-98 12:21 PM

Biscotti di Mandorle (Almond Biscotti)

1 cup sugar
1/2 cup unsalted butter, melted
3 Tblsp brandy
1 tsp vanilla
1 tsp almond extract
1 cup chopped unsalted almonds
3 eggs
2-1/2 to 3 cups flour
1-1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350.

Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt. Form into a long loaf or loaves). Place on a cookie sheet and bake for 20-30 minutes, or until firm and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle slice into 1/2 inch slices on the diagonal. Return slices to cookie sheet. Bake for 15-25 minutes, turning once until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar.

Makes 2-3 dozen.

A tip or two from me and my experience baking biscotti: Some people like to bake biscotti dough in an old metal ice cube tray, but I find it very easy just to make "biscotti pans" out of aluminum foil folded into thirds and then pressed up against the edge of a jelly roll pan for one long side, while the other long side is folded over several times to make a pan the length of the jelly roll sheet and about 1-1/2 inches wide.

Also, I have better luck slicing the rolls for the second baking if I let them cool more than "slightly". Definitely "cool enough to handle" otherwise they just fall apart and tear as you slice.

And one more tip -- you can set the cookies on "edge" rather than flat and save yourself the trouble of turning them over.

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