Almond biscotti


Almond biscotti

  • 1 Cup Sugar
  • 1 Stick unsalted butter (4 oz.), melted
  • 3Tbsp Marsala or other sweet wine
  • 2 tsp sambuca*
  • 1 tsp vanilla extract*
  • 1 Cup whole almonds with skins, lightly toasted, cooled and coarsely chopped if you like
  • 3 large eggs, lightly beaten
  • 2 ¾ Cups all-purpose flour
  • 1 ½  tsp baking powder
  • ¼ tsp salt

*These flavorings can be interchanged with brandy, grappa or limoncello, based on your preference.

Stir together sugar, butter and flavorings in a large bowl. Then stir in the almonds and the eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, for 30 min.

Preheat oven to 350° with rack in middle.

Using moistened hands, halve dough and form 2 (16 X 2-inch) loaves on a large baking sheet fitted with parchment paper. Or, form 3 smaller loaves for smaller biscotti.

Bake until pale golden, 20 – 25 min. Transfer loaves to a rack and cool for 15 min.

Cut loaves into ¾ inch slices using a serrated knife.

Arrange biscotti, with a cut side down, on the baking sheet with parchment paper, again, and bake until golden,

20 – 25 min. turning once, or less time if you prefer biscotti to be less crunchy. Transfer to rack to cool completely before storing.

Note: Keep in an airtight container at room temperature.  Biscotti will improve in flavor after 2 days.



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