Biscotti With Almonds and Brandy

gourmet christmas christmas eve italian cookies egg dessert bake almond kidney friendly vegetarian pescatarian peanut free soy free kosher

Tony Oltranti

Makes about 42 cookies

Source

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

2¾ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

Method

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, divide dough in half 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 ¾-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 wire rack to cool completely.