Double nut biscotti

36 Servings

Ingredients

QuantityIngredient
2cupsAll-purpose flour -- more if
Needed
½cupGround almonds
1cupSugar
2Extra large
¼cupDark rum
¼cupAmaretto -- or Nocello
1teaspoonVanilla extract
½teaspoonGround cinnamon
2teaspoonsBaking powder
1cupWalnuts
1cupBlanched almonds -- whole
Eggs

Directions

Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel.

Place on the cookie sheet so that it does not touch the edge of the pan.

Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes.

Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature.

With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing.

Recipe By : Glorious Liqueurs, Mary Aurea Morris File