Print Friendly Recipe
- Sandi Lockhart
- 3 cups (700 ml) all-purpose flour
- 1-1/2 tsp (7 ml) baking powder
- 1/4 tsp (1 ml) salt
- 4 eggs
- 1 cup (225 ml) sugar
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) almond extract
- 3 tbsp (45 ml) Amaretto or brandy
- 8 tbsp (125 ml) unsalted butter, melted
- 1 cup (225 ml) walnuts, almonds, or hazel nuts, coarsely chopped
- Pour the flour in a mound on a work surface or in a big bowl.
- Make a well in the center and place the baking powder and salt in the well.
- Beat 3 of the eggs in a medium bowl and add the sugar, vanilla and almond extracts, amaretto or brandy, and the melted butter.
- Add this mixture to the center of the well.
- Gradually work the flour into the ingredients in the well and mix with your hands or a wooden spoon until smooth.
- Knead in the nuts thoroughly and keep kneading, sprinkling additional flour, if necessary.
- Place the dough in the refrigerator for about 15 minutes.
- Butter and flour two baking sheets.
- Divide the dough into quarters.
- Roll each piece of dough on a floured surface into a 2- to 3-inch wide log and place the logs at least 3 inches apart on the baking sheets
- Beat the remaining egg and brush it over the tops of the dough logs.
- Bake in a preheated 350 degree (175 C.) oven for 20 minutes.
- Remove the logs from the oven and reduce heat to 325 degrees (175 C.).
- Cut the logs diagonally into 1-inch slices and lay them cut side up on the baking sheets.
- Return to the oven for another 15 minutes.
- Cool on racks.
- Store the Biscotti in a cookie tin.
- From Proprio Italiano II by Lina Michi Coruccini.
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