|½ cup||Unsalted butter; melted|
|1 teaspoon||Almond extract|
|1 cup||Almonds; blanched or toasted and coarsely chopped|
|2½||To 3 cups flour|
|1½ teaspoon||Baking powder|
Preheat oven to 350 degrees F. Mix together sugar, butter, brandy, vanilla, and almond extract; add nuts and eggs. Mix well. Stir in flour mixed with baking powder and salt. Shape into a long loaf, place on cookie sheet and bake 20 to 30 minutes until the loaf is slightly firm and cake-like. Remove from oven and cool until comfortable to handle.
Cut into ½-inch diagonal slices, return to cookie sheet and bake about 15 to 25 minutes, turning the slices once. They should look toasted on both sides. Cool completely, then store in an air-tight jar.
Per cookie: 155 calories, 3 g protein, 19 g carbohydrate, 7 g fat, 37 mg cholesterol, 53 mg sodium, 1 g fiber.
Variation: Substitute ¾ cups each chopped walnuts and glazed, diced orange peel for the almonds, apricot brandy for the plain brandy. You can also frost the biscotti with melted semisweet chocolate.
Source: San Franciso Chronicle Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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