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Thursday, January 19, 2017


I enjoy a good biscotti now and again, especially with a hot cup of tea or coffee for dunking!  This recipe had a wonderful almond flavor which was exactly what I was looking for.   Even better I already had all the ingredients in the pantry, except for one so I made a substitution that I'll share with you.


1 cup sugar
1 stick unsalted butter, melted
*3 Tbsp. brandy
2 tsp. pure almond extract
1 tsp. vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
2 3/4 cups flour
1 ½ tsps. baking powder
¼ tsp. salt


NOTE:  To roast the almonds, spread almonds in a single layer on a baking sheet lined with aluminum foil and bake at 350 degrees for approximately 10-15 minutes; until they begin to turn golden.  (I did not chop them per the directions, basically because I forgot.....but, I liked the larger pieces in the finished product)

Stir together sugar, butter, *brandy, and extracts in a large bowl, then stir in almonds and eggs.  Add flour, baking powder, and salt until combined. 

Cover dough and chill for 30 minutes.

Pre-heat oven to 350 degrees with the rack positioned in the middle.

Using moistened hands, halve dough and form 2 (14x3 inch) loaves.  Place on a cookie sheet lined with parchment paper. 

Bake until pale golden, about 30 minutes.  Carefully transfer loaves to a rack and cool 15 minutes. Using a serrated knife, slice into 3/4 inches slices, on the diagonal.  

Arrange biscotti with one cut side down, on a clean baking sheet (again, I lined mine with parchment) and bake until golden, 20-25 minutes.  Transfer to rack to cool completely.

*since I didn't have any brandy in the house, I substituted  creme de' almond liquer that I had.  It gave the biscotti an even bolder almond flavor and slight pink color! 


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