*  Exported from  MasterCook  *

                             Almond Biscotti

Serving Size  : 30   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Sugar
     1/2  c             Sweet butter -- melted
   3      tb            Brandy
   1      ts            Vanilla
   1      ts            Almond extract
   1      c             Unsalted almonds -- chopped
   3                    Eggs
   2-1/2  c             Flour
     1/2  tb            Baking powder
     1/4  ts            Salt

Preheat oven to 350°F. 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" diagonal slices and
return to cookie sheet. Bake for 15-25 minutes, turning once, until
both sides are brown-flecked and toasted. Cool thoroughly and store
in an airtight jar.

Yield: 24 to 36 biscotti

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 tb 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 tb powdered ginger, a generous dash of
cloves and cinnamon, 1 or 2 tb 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. 
Substitute 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit
the almond extact and flavor the dough with 1 ts cinnamon and 1/2 ts
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 tb of
unsalted butter and it should smooth out again. Dip only one side of
each cookie (the chocolate won't seal in the moisture that way).


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