Biscotti Di Mandorle Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1/2 cup: Unsalted butter, melted
3 tbsp: Brandy,
1 tsp: Vanilla,
1 tsp: Almond extract,
1 cup: Almonds, blanched or toasted and coarsely chopped
3: Eggs,
2 1/2: To 3 cups flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Salt,
Directions:
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 1/2-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 3/4 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@slip.net or jphelps@best.com
Source from luhu.jp
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 1/2-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 3/4 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@slip.net or jphelps@best.com
Source from luhu.jp