{"id":2544,"date":"2016-12-22T15:13:37","date_gmt":"2016-12-22T22:13:37","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=2544"},"modified":"2016-12-22T15:13:37","modified_gmt":"2016-12-22T22:13:37","slug":"nonnas-biscotti","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=2544","title":{"rendered":"Nonna&#8217;s Biscotti"},"content":{"rendered":"<p>Yield:\u00a0 Makes about 42 cookies<\/p>\n<p>Active Time:\u00a0 20 min<\/p>\n<p>Total Time:\u00a0 2 1\/2 hr (includes cooling)<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 cup sugar<\/li>\n<li>1 stick unsalted butter, melted<\/li>\n<li>3 tablespoons brandy<\/li>\n<li>2 teaspoons pure almond extract<\/li>\n<li>1 teaspoon pure vanilla extract<\/li>\n<li>1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped<\/li>\n<li>3 large eggs<\/li>\n<li>2 3\/4 cups all-purpose flour<\/li>\n<li>1 1\/2 teaspoons baking powder<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Preparation<\/h2>\n<p>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.<\/p>\n<p>Chill dough, covered, 30 minutes.<\/p>\n<p>Preheat oven to 350\u00b0F with rack in middle.<\/p>\n<p>Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.<\/p>\n<p>Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.<\/p>\n<p>Cut loaves into 3\/4-inch slices with a serrated knife.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield:\u00a0 Makes about 42 cookies Active Time:\u00a0 20 min Total Time:\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2544","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2544"}],"version-history":[{"count":2,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2544\/revisions"}],"predecessor-version":[{"id":2546,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2544\/revisions\/2546"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2544"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}