NONNA'S BISCOTTI
Oltranti doesn't consider himself a baker, but he should. We all agree that his biscotti are among the best we?ve had. Starting with a lot of almonds in a sticky dough, his recipe produces crunchy cookies that taste even better a day or two later-if they last that long.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preparation 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, 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.
- Cooks' note:Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.
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