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
It is quite feasible to trace the history of recipes far back into the far past, at least as far as the ancient Egyptians, and maybe further still. However, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans used many herbs and spices, including a few you will know such as thyme, fennel and parsley. During the following few centuries, the families of Europe competed with each other to serve the most exotic banquets, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cookbooks were in high demand, mostly due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Almond Biscotti recipe.
