Nonna's Biscotti
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sugar3 tbsps
Brandy1 tsp
Pure Vanilla Extract3 large
Egg2.75 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
SaltDirections:
1
Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs
2
Stir in flour, baking powder, and salt until just combined
3
Chill dough, covered, 30 minutes
4
Preheat oven to 350°F with rack in middle
5
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet
6
Bake until pale golden, about 30 minutes
7
Carefully transfer loaves to a rack and cool 15 minutes
8
Cut loaves into 3/4-inch slices with a serrated knife
9
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes
10
Transfer to rack to cool completely
11
Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs
12
Stir in flour, baking powder, and salt until just combined
13
Chill dough, covered, 30 minutes
14
Preheat oven to 350°F with rack in middle
15
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet
16
Bake until pale golden, about 30 minutes
17
Carefully transfer loaves to a rack and cool 15 minutes
18
Cut loaves into 3/4-inch slices with a serrated knife
19
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes
20
Transfer to rack to cool completely