- 1 cup sugar
- 1 stick unsalted butter, melted
- 3 tablespoons brandy
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- In a large bowl, stir together sugar, butter, brandy, and extracts until just mixed.
- In a separate bowl, lightly whisk the eggs until yokes are broken and they are just mixed together, then stir in almonds.
- In a separate bowl, combine the flour, baking powder, and salt.
- Then slowly add to the sugar/butter batter.
- Chill dough, covered, 30 minutes.
- Pull the dough out of the fridge and preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an un-greased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
Store the biscotti in an airtight container for up to 2 weeks…if it lasts that long. I know that my beverage of choice on a Saturday morning will be coffee, but this biscotti would go great with tea or as a dessert with a nice dessert wine, such as a muscat or moscatell.
*Recipe provided by Epicurious.com