Basic Biscotti Recipe
Chocolate Dipped Almond Biscotti with Variations
Shelley Rodgers

1 C Sugar
1/2 C Butter, sweet -- melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted -- chopped
3 Eggs
2 1/2 C Flour
1/2 tbsp Baking powder
1/4 tsp Salt

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).

The ingredients:

1 cup of sugar
1/4 cup of olive oil
3 cups of sifted flour
4 eggs (or egg substitutes)
2 tsp of baking powder
2 tsp vanilla
2 tsp almond extract
1/4 cup sliced almonds

The process:

Mix all the ingredients in a bowl at medium speed until well blended. The consistancy
will be sticky and like most cookie dough. This takes about 3 minutes. Sprinkle some
flour on a board, rub your hands with flour, and place dough on board. Knead the
dough lightly, and keep sprinkling with flour until dough is smooth and only slightly
sticky. Cut the dough in half, and roll out to the size of 4 by 12 inches, and about 1/2
inch thick. Do the same with the remaining dough. Place both rolled out biscotti on a
greased cookie sheet. Bake 20 minutes at 350 degrees f . Remove from oven, and
cut each biscotti into slices 1/2 inch thick. This must be done while the dough is hot.
You will end up with about 40 biscotti. Turn each slice on its side and bake again at
425 degrees f. for 3 minutes. This will toast the biscotti, and make them nice and
crunchy. Remove from oven and cool for 30 minutes.

That's it! you have made a batch of the best Biscotti.
Enjoy with a cup of your favorite coffee, or dip into hot
chocolate. Mmmmm, good!