Almond Biscotti 4

INGREDIENTS

INSTRUCTIONS

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).
Posted to EAT-L Digest 22 October 96
Date:    Wed, 23 Oct 1996 11:32:40 -0500
From:    Connie Anderson <connie@USA.NET>

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