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1csugar
1/2cbutter, sweet, melted
3tbbrandy
1tsvanilla
1tsalmond extract
1calmonds, unsalted, chopped
3eaeggs
2 1/2cflour
1/2tbbaking powder
1/4tssalt
Directions:
Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almondextract, nuts and eggs. Mix well.Stir in flour, baking powder and salt. Form into a long loaf (orloaves), place on a cookie sheet and bake for 20-30 minutes or untilfirm and softly cakelike. Remove from oven and let cool slightly.When cool enough to handle, slice into 1/2 inch diagonal slices andreturn to cookie sheet. Bake for 15-25 miutes, turning once, untilboth sides are brown-flecked and toasted. Cool thoroughly and storein an airtight jar.Makes 2-3 dozen.Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced driedapricots may by added.Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,Ouzo or Anisette for the brandy and omit the almond extract. Severaltablespoons of anise seeds may be added for additional oomph.Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. Ahazelnut liqueur may be used instead of brandy. Omit the almondextract.Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2cup diced figs to the dough.Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsppowdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbspof candied ginger and 1/4 cup raisins, if desired. Omit the almondextract.Variation 6 (Paximatha): this Greek rusk dates back to the 5thcentury, virtually unchanged. Substiture 1/2 to 3/4 cup toastedsesame seeds for the almonds. Omit the almond extact and flavor thedough with 1 tsp cinnamon and 1/2 tsp cloves.Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substituteorange flower water for the brandy.Variation 8; Pine nuts may be used instead of almonds, though therichness may be less desirable than the crunch of the toastedalmonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assortedfruits blended into the dough before baking.Variation 9 (chocolate Dipped): melt 1/2 pound semi-sweet chocolatein the top of a double boiler over just simmering water. If it'seizes' or 'tightens', add 2 Tbsp of unsalted buter and it shouldsmooth out again. Dip only one side of each cookie (the chocolatewon't seal in the moisture that way).
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