Recipe: Almond Biscotti with Variations

ALMOND BISCOTTI

1 cup sugar
1 cup unsalted almonds, chopped
3 eggs
1/2 cup unsalted butter, melted
3 tbsp brandy
1 tsp vanilla
1 tsp almond extract
2 1/2 cups flour
1/2 tbsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees F.

Mix sugar with almonds, eggs, butter, brandy, vanilla and almond extract. Mix well. Stir in flour, baking powder and salt.

Form into a long loaf (or loaves), place on a cookie sheet.

Bake for 20-30 minutes or until firm and softly cake-like. 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 minutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly, then store in an airtight jar.

VARIATIONS:

MANDLEBROT:
Increase sugar to 1 1/4 cups. Diced dried apricots may by added.

CLASSIC ANISE-FLAVORED BISCOTTI:
Substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph.

HAZELNUT BISCOTTI:
Use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.

MEDITERRANEAN BISCOTTI:
Use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 to 1/2 cup diced figs to the dough.

GINGER-FLAVORED BISCOTTI:
To the basic dough, add 1 Tbsp powdered ginger, a generous dash of ground cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

PAXIMATHA:
this Greek rusk dates back to the 5th century, virtually unchanged. Substitute 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extract and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves.

FEKKAS:
A Moroccan twice-baked cookie. Substitute orange flower water for the brandy.

PINE NUT BISCOTTI:
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.

CHOCOLATE DIPPED BISCOTTI:
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 tablespoons of unsalted butter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way).

Makes 2-3 dozen
Source: Shelley Rodgers