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). Posted to EAT-L Digest 22 October 96 Date: Wed, 23 Oct 1996 11:32:40 -0500 From: Connie Anderson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 30|
|Calories from Fat: 65 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 113.9mg||35 %|
|Sodium 54.4mg||2 %|
|Potassium 72.4mg||2 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 30g|
|Protein 5.1g||7 %|
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: 206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!