Biscotti

I LOVE biscotti with my coffee in the morning. I used to get one at the little coffee card outside my office back in the day. When I sold my office and moved, I sort of missed out on that biscotti fix. All the ones I tried were not as good as the one she had at that cart. After my divirce, I resolved to make the perfect biscotti.I tried several recipies till I found this one, Nona’s Biscotti, in Gourmet, and have never looked back.

Ingredients

• 1 cup (200 g) sugar
• ½ cup (1 stick) unsalted butter, melted
• 3 Tbsp. brandy
• 2 tsp. pure almond extract
• 1 tsp. pure vanilla extract
• 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
• 3 large eggs, lightly beaten
• 2¾ (344 g) cups all-purpose flour
• 1½ tsp. baking powder
• ¼ tsp. kosher salt

Step 1

Stir 1 cup (200 g) sugar, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. brandy, 2 tsp. pure almond extract, and 1 tsp. pure vanilla extract with a wooden spoon in a large bowl to combine. Add 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped, and 3 large eggs, lightly beaten, and stir vigorously to combine. Sift in 2¾ (344 g) cups all-purpose flour, 1½ tsp. baking powder, and ¼ tsp. kosher salt and stir until just combined and no floury streaks remain. Chill dough, covered, 30 minutes

Step 2

Place rack in center of oven; preheat oven to 350°F.

Step 3

Using moistened hands, divide chilled dough in half and form 2 (16×2″) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Step 4

Cut loaves into ¾” slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20–25 minutes. Transfer to wire rack to cool completely. 

Do ahead: Biscotti improve in flavor if made 1–2 days ahead. Keep in an airtight container at room temperature.

Editor’s note: This recipe was first printed in the January 2009 issue of ‘Gourmet’ as Nonna’s Biscotti.