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Almond BiscottiFrom Italian Cooking and Living, December 2004/January 2005
1 cup sugar
8 tablespoons unsalted butter, softened
3 tablespoons brandy
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup almonds, toasted and finely ground
3 eggs, beaten
3 cups flour
11/2 teaspoons baking powder
salt
Preheat the oven to 350°. In a bowl, combine the sugar, butter, brandy and vanilla and almond extracts. Add the almonds and eggs, and mix until well-incorporated. In a separate bowl, combine the flour, baking powder and a pinch of salt, and mix. Add to the wet ingredients, mixing until a uniform dough forms. Place the dough on a baking sheet lined with parchment paper, and shape into an elongated loaf. Bake for about 25 minutes, or until the loaf is the consistency of a cake. Remove from the oven, and set aside to cool. Cut the loaf diagonally into 1/2-inch slices, and arrange the slices flat on the baking sheet. Bake until lightly golden, about 20 minutes, turning once. Remove from the oven, and set aside to cool. Serves 8
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