Recipe#8045

Title: Biscotti 24

From: Judi Mae Phelps jphelps@slip.net 
 Newsgroups: rec.food.recipes,alt.creative-cook,alt.creative-cooking 
 Subject: Biscotti Di Mandorle 
 Date: 19 Apr 1997 09:17:30 -0700 
 Message-ID: <5jar6q$h6l@slip.net> 

Categories: Cookies, Italian
 Yield: 2 Dozen
 1 c  Sugar
 1/2 c  Unsalted butter; melted
 3 T  Brandy
 1 ts Vanilla
 1 ts Almond extract
 1 c  Almonds; blanched or toasted
    -and coarsely chopped
 3    Eggs
 2 1/2    To 3 cups flour
 1 1/2 ts Baking powder
 1/4 ts Salt
 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.