Almond Biscotti 4

Directions

1. Preheat oven to 350. Mix sugar with butter, brandy, vanilla, almond extract, nuts and Large eggs. Mix well. Stir in flour, baking pwdr and salt.
2. Form into a long loaf (or possibly loaves), place on a cookie sheet and bake for 20-30 min or possibly till hard and softly cakelike. Remove from oven and let cold slightly. When cold sufficient to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 min, turning once, till both sides are brown-flecked and toasted. Cold thoroughly and store in an airtight jar.
3. Makes 2-3 dozen.
4. Variation 1 (Mandlebrot): increase sugar to 1-1/4 c.. Diced dry apricots may by added.
5. Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or possibly Anisette for the brandy & omit the almond extract. Several Tbsp. of anise seeds may be added for additional oomph.
6. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.
7. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
8. Substitute unsalted pistachio nuts for the almonds, and add in 1/4 - 1/2 c. diced figs to the dough.
9. Variation 5 (Ginger-flavored biscotti): to the basic dough, add in 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or possibly 2 Tbsp of candied ginger and 1/4 c. raisins, if you like. Omit the almond extract.
10. Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 - 3/4 c. toasted sesame seeds for the almonds. Omit the almond extact & flavor the dough with 1 tsp cinnamon & 1/2 tsp cloves.
11. Variation 7; 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 c. assorted fruits blended into the dough before baking.
12. Variation 8 (Chocolate Dipped): heat 1/2 lb. semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or possibly
13. "tightens", add in 2 Tbsp of unsalted buter and it should smooth out again.
14. Dip only one side of each cookie (the chocolate will not seal in the moisture which way).