Nonnis Biscotti Recipe Copycat

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NONNA'S BISCOTTI

Provided by Toni Oltranti

Categories     Cookies     Egg     Dessert     Bake     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 42 cookies

Number Of Ingredients 10



Nonna's Biscotti image

Steps:

  • 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.

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

NONNA'S BISCOTTI

A few years ago, I copied down my Italian grandmother's recipes. She had collected them all in a box, in preparation for moving to a retirement community. Unfortunately, during the move, she lost the box, and now I'm the sole recipient of her culinary heritage. She was a fine cook, and a wonderful baker. She died a few months ago.

Provided by katstoys

Categories     Dessert

Time 45m

Yield 20-30 cookies, 20-30 serving(s)

Number Of Ingredients 9



Nonna's Biscotti image

Steps:

  • Preheat oven to 350 degrees.
  • Sift together flour, baking powder and salt.
  • Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
  • Turn out on a floured board and knead gently until smooth.
  • Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
  • Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
  • Remove from oven and let cool slightly.
  • Cut diagonally into slices 2/3 inch wide.
  • Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.

Nutrition Facts : Calories 192.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 71.1, Sodium 212.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.3, Protein 4.1

3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
2 whole eggs
4 egg yolks
1 cup granulated sugar
1 teaspoon anise extract
1 cup thin sliced almonds

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