INGREDIENTS

INSTRUCTIONS

From: waring@infomail.com (Sam Waring) (COLLECTION)  Date: 12 Apr 1994
15:17:00 -0400 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).  From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
REC.FOOD.RECIPES ARCHIVES  /COOKIES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 19.1mg
Sodium: 51.6mg
Potassium: 61.5mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: 6.9g
Protein: 2.8g