Biscotti, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally the sweet Italian desert wine Vin Santo. They are also great dipped in coffee.
4 cups all purpose flour
1 1/2 tsp of baking powder
1/4 tsp salt
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
3 TB Amaretto or brandy
1 stick unsalted butter (8 TB) melted
1 cup hazelnuts coarsely chopped (may also use walnuts or almonds)
Place flour in a mound in a large bowl. Making a well in the center add the baking powder and salt.
Beat 3 eggs in a medium bowl adding the sugar, vanilla and almond extracts, Amaretto or brandy and the cooled melted butter. Add this mixture to the center of the well. Gradually work the flour into the ingredients until smooth. Knead in the nuts while continuing to knead adding flour if necessary. Refrigerate dough for 15 minutes.
Place parchment paper on 2 baking sheets. Divide the dough into quarters. Roll each quarter on a floured surface until it is a 2-3 inch wide log. Place each log 3 inches apart on baking sheet.
Beat remaining egg and brush over the tops of the dough logs. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and reduce heat to 325 degrees. Cut the logs diagonally into 1″ slices laying cut side up on the baking sheets. Return to over for another 15 minutes. Cool on racks. Store in a cookie tin.
This recipe makes 6 dozen cookies.
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