June 8, 2011

Almond Biscotti

I bought some Biscotti that were a seasonal special from Costco during the X'mas holidays. They were absolutely delish and I could not wait for the next holiday season to get some more. Hence I decieded to give this a try. I was not disappointed. Even though making biscotti is a long process its well worth the time and effort. These biscottis are really crunchy and taste even better a day or two later if they last that long ;) I like them so much that I make them for every X'mas.It is also a great X'mas gift for your firends and family

Biscotti are Italian cookies and it simply means twice baked which explains why we bake these twice

To make these even more scrumptious:
Dip biscottis in melted chocolate half way length-wise and let them cool.
Drizzle melted chocolate over them and let them cool

Recipe adapted from here

Yields - 42 cookies
Active time: 20 min
Total time: 2 1/2 hr (includes cooling)

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
3 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt


  • Stir together sugar, butter, brandy, and vanilla in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  • Chill dough, covered, 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
  • Cut loaves into 3/4-inch slices with a serrated knife.
  • 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.

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