Nonna's Biscotti
Traditional Italian almond biscotti cookies made with brandy and pure extracts. These twice-baked cookies are crunchy, nutty and perfect for dunking in coffee or dessert wine.
Ingredients
- •1 cup sugar
- •1 stick unsalted butter
- •3 tablespoons brandy
- •2 teaspoons almond extract
- •1 teaspoon vanilla extract
- •1 cup almonds
- •3 whole eggs
- •2¾ cups all-purpose flour
- •1½ teaspoons baking powder
- •¼ teaspoon salt
Cooking Instructions
- 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.
10 min
- 2.
Chill dough, covered, 30 minutes.
30 min
- 3.
Preheat oven to 350°F with rack in middle.
10 min
- 4.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
10 min
- 5.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
45 min
- 6.
Cut loaves into 3/4-inch slices with a serrated knife.
5 min
- 7.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
25 min
