Something about biscotti makes me feel civilized. I’ve toyed around with a few recipes over the years and I think my favorite is definitely the almond variety. They’re nice and basic and it’s kind of a throw back to the traditional Italian-American bakeries of my homeland (NY/NJ metropolitan area).
I also enjoy making biscotti because they are easy and yet they require an extra step so they seem fancier. I like to make them when I’m going to hang out with my family for a few days. My parents and grandparents prefer them to the brother focused chocolate and peanut butter baking creations. I think these cookies provide some much needed range to any baking repertoire.
Yields about 40
- 1 cup sugar
- 1 stick unsalted butter (melted)
- 3 Tbs brandy (optional)
- 2 tsp almond extract
- 1 cup whole almonds (toasted and chopped)
- 3 large eggs
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Cream together butter and sugar.
- Add brandy, extracts, and eggs one at a time.
- Combine flour, baking powder, and salt. Add dry mixture to wet. Mix in almonds.
- Allow dough to chill for at least 30 minutes. Preheat oven to 350.
- Shape chilled dough into two flat logs, bake for 30 minutes until slightly golden.
- Remove from oven and allow to cool.
- Slice logs at an angle with a serrated knife into cookies about 3/4 inch thick and lay flat on cookie sheet.
- Bake slices about 20 more minutes until lightly toasted.