Nonna's Biscotti
- 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 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 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 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.
sugar, unsalted butter, brandy, almond, vanilla, almonds, eggs, flour, baking powder, salt
Taken from www.epicurious.com/recipes/food/views/nonnas-biscotti-351136 (may not work)