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Almond and Brandy Biscotti
Almond and Brandy Biscotti
(Biscotti di Mandorle e Brandy)
 
 
Ingredients:

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions:

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 350F with rack in the 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. Makes about 40 cookies.

That's it!
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