Try this Almond Biscotti with Variations recipe, or contribute your own.
Suggest a better descriptionFrom: waring@infomail.com (Sam Waring) (COLLECTION) Date: 12 Apr 1994 15:17:00 -0400 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 diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar. Makes 2-3 dozen. Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added. Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough. Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract. Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange flower water for the brandy. 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 cup assorted fruits blended into the dough before baking. Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side of each cookie (the chocolate wont seal in the moisture that way). From: shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers) REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 162 | ||
Calories from Fat: 23 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 53.9mg | 2 % | |
Potassium 49.8mg | 1 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 29.7g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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