*  Exported from  MasterCook  *
                              Almond Biscotti
 Recipe By     :
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             Sugar
      1/2  C             Butter, sweet -- melted
    3      Tbsp          Brandy
    1      Tsp           Vanilla
    1      Tsp           Almond extract
    1      C             Almonds, unsalted -- chopped
    3                    Eggs
    2 1/2  C             Flour
      1/2  Tbsp          Baking powder
      1/4  Tsp           Salt
 Preheat oven to 350~.  Mix sugar with butter, brandy, vanilla, almond
 extract, nuts and eggs.  Mix well.
  Stir in flour, baking powder and salt.  Form into a long loaf (or
 loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
 and softly cakelike.  Remove from oven and let cool slightly.
  When cool enough to handle, slice into 1/2 inch diagonal slices and
 return to cookie sheet. Bake for 15-25 miutes, turning once, until both
 sides are brown-flecked and toasted.  Cool thoroughly and store in an
 airtight jar.
  Makes 2-3 dozen.
  Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups.  Diced dried
 apricots may by added.
  Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
 Ouzo or Anisette for the brandy and omit the almond extract.  Several
 tablespoons of anise seeds may be added for additional oomph.
  Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds.  A
 hazelnut liqueur may be used instead of brandy.  Omit the almond extract.
  Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
 Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup
 diced figs to the dough.
  Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
 powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
 candied ginger and 1/4 cup raisins, if desired.  Omit the almond extract.
  Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
 virtually unchanged.  Substiture 1/2 to 3/4 cup toasted sesame seeds for
 the almonds.  Omit the almond extact and flavor the dough with 1 tsp
 cinnamon and 1/2 tsp cloves.
  Variation 7 (Fekkas):  a Moroccon twice-baked cookie.  Substitute orange
 flower water for the brandy.
  Variation 8; Pine nuts may be used instead of almonds, though the
 richness may be less desirable than the crunch of the toasted almonds.
 Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
 into the dough before baking.
  Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
 the top of a double boiler over just simmering water.  If it “seizes” or
 “tightens”, add 2 Tbsp of unsalted buter and it should smooth out again.
 Dip only one side of each cookie (the chocolate won't seal in the moisture
 that way).
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