Nonna’s Biscotti
Posted by Bob on Dec 22, 2016 in Uncategorized |
Yield: Makes about 42 cookies
Active Time: 20 min
Total Time: 2 1/2 hr (includes cooling)
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
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.