SIMPLE ALMOND BISCOTTI (42)

1 cup sugar

1 stick unsalted butter (1/2 cup), 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

¼ teaspoon salt

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

2. Chill dough, covered, thirty minutes.

3. Preheat oven to 350* with rack in middle.

4. Using moistened hands, halve dough and form two 16 by 2 inch loaves on an ungreased large baking sheet.

5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

6. Cut loaves into ¾ inch slices with a serrated knife.

7. Arrange biscotti, cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes.  Transfer to rack to cool.

 

from Gourmet Italian Kitchen