No cookie book would be complete without an almond biscotti recipe, and this one does the genre justice. Perfect for eating fresh or storing longer term in the freezer, almond biscotti make a solid cookie exchange offering. Rum and almond extract make appearances here too, with lingering tropical results.
A few notes about this recipe:
- Rather than use 2 T amaretto, I substituted 2 T Cruzan Blackstrap Rum and 1 tsp almond extract. The blackstrap rum has an even stronger caramel flavor than regular spiced rum.
- My vanilla is from Mexico, and I thought this flavor paired particularly well with the rum. I didn't have anise extract to use for these cookies.
- I used regular California almonds, but these might do equally well with salted Marcona almonds.
- The raw dough tasted almost as good as the baked dough, and I was inclined to eat it without it making a trip to the oven!
2 c AP flour
1 c sugar
1 tsp baking powder
1/8 tsp salt
3 large eggs
2 T amaretto liqueur, or 2 T rum with 1 tsp almond extract
1 tsp vanilla extract
1 tsp anise extract (optional)
1 c whole almonds, toasted and chopped
Cookie sheet, lined with parchment paper or greased and floured
- Preheat oven to 300F. Position a rack in the middle of the oven.
- Combine the flour, sugar, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.
- Whisk the eggs, amaretto, vanilla, and anise extract, if using, in a large bowl until well blended.
- Stir in the flour mixture and then the almonds. The dough will be thick and sticky.
- Scrape the dough into a long log shape lengthwise on the cookie sheet.
- Flour your hands and shape the dough into a long flat loaf about 10 inches long and 5 inches wide.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and let cool for about 10 minutes.
- Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices 1/2"- wide.
- Lay the slices, cut-side down, on the cookie sheet.
- Bake for 20 minutes; turn each cookie over and bake for 15 - 20 minutes more, or until the cookies are golden brown.
- Place the cookie sheet on a rack to cool. Cool cookies completely before stacking or storing.
Makes about 20 biscotti
May be stored, airtight, for several weeks
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.