Nonna's Biscotti
By MPozzobon
1 Picture
Ingredients
- 1 cup sugar
- 1 stick (1/2 cup) unsalted butter melted
- 3 Tbsp brandy
- 2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 1 cup whole almonds with skin lightly toasted then cooled and coarsely chopped
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Details
Servings 42
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Stir together sugar, butter, brandy, and extracts in a large bowl, then mix in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
Step 2
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.
Step 3
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes. Cut each loaf 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 cookies to rack to cool completely.
Step 4
Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.
To toast nuts, spread out on a rimmed baking sheet and bake in a pre- heated 350°F oven until golden on inside (cut one open to check), 8 to 15 minutes.
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