Nonna's Biscotti
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 42 cookies
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons brandy
- Carbohydrate 12 g(4%)
- Cholesterol 19 mg(6%)
- Fat 4 g(7%)
- Fiber 1 g(2%)
- Protein 2 g(4%)
- Saturated Fat 2 g(8%)
- Sodium 49 mg(2%)
- Calories 95
Preparation Stir together sugar, butter, brandy, and extracts 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. Cooks' note:Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.
Preparation Stir together sugar, butter, brandy, and extracts 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. Cooks' note:Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.
