1 cup sugar
1/2 cup butter, sweet, melted
3 tbsp brandy
1 tsp vanilla
1 tsp almond extract
1 cup almonds, unsalted, chopped
3 eggs
2 1/2 cup flour
1/2 tbsp baking powder
1/4 tsp salt
Directions
Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well. Stir in flour, baking powder and
salt. Form into a long loaf (or loaves), place on a cookie sheet and
bake for 20-30 minutes or until firm and softly cakelike. Remove from
oven and let cool slightly. When cool enough to handle, slice into
1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25
miutes, turning once, until both sides are brown-flecked and toasted.
Cool thoroughly and store in an airtight jar. Makes 2-3 dozen.
Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added. Variation 2: for a clasic anise-flavored
biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit
the almond extract. Several tablespoons of anise seeds may be added
for additional oomph. Variation 3 (Hazelnut biscotti): use hazelnuts
in place of almonds. A hazelnut liqueur may be used instead of
brandy. Omit the almond extract. Variation 4 (Mediterranean
biscotti): use rosewater instead of brandy. Substitute unsalted
pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to
the dough. Variation 5 (Ginger-flavored biscotti): to the basic
dough, add 1 Tbsp powdered ginger, a generous dash of cloves and
cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if
desired. Omit the almond extract. Variation 6 (Paximatha): this
Greek rusk dates back to the 5th century, virtually unchanged.
Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit
the almond extact and flavor the dough with 1 tsp cinnamon and 1/2
tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked cookie.
Substitute orange flower water for the brandy. Variation 8; Pine nuts
may be used instead of almonds, though the richness may be less
desirable than the crunch of the toasted almonds. Candied fruits,
too, may be added, 1/4 to 1/2 cup assorted fruits blended into the
dough before baking. Variation 9 (Chocolate Dipped): melt 1/2 pound
semi-sweet chocolate in the top of a double boiler over just
simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted
buter and it should smooth out again. Dip only one side of each
cookie (the chocolate won't seal in the moisture that way).
Servings: 30 cookies
Almond Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Nut
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, in truth as far back into recorded history as the early Egyptians, and maybe even further. However, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius wrote a number of documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. Aspicius also describes how the ancient cooks were skilled in the use of many herbs and spices, including some familiar names like basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to an eruption in recipe publications, most of which still exist in academic collections. When we get to the twentieth century, cook books were increasing in popularity due to more people being able to read, leisure time and disposable income. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Almond Biscotti recipe.
