This is the go-to biscotti recipe in my family. I am not sure where this recipe came from originally, but over time we have adapted it in our own way. Today, I am the only one who ever seems to make it but I am always making little changes here and there to create new flavors and variations. It’s a simple recipe that can be easily adapted. One variation I have made in the past is using 1 cup almonds and then 1/3 cup of chocolate chips ( I like to use the mini chocolate chips but either ones works.) I mean is adding chocolate ever a mistake?
- 1/2 Cup Unsalted Butter (softened)
- 3/4 Cup Granulated Sugar
- 3 Eggs
- 2 Tablespoons Brandy (optional)
- 1 1/2 Teaspoons Almond Extract
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/3 Cup Toasted Almonds
- Cream butter and sugar. Add eggs one at a time and beat well after each addition. Add brandy and almond extract.
- In a separate bowl combine flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture.
- Cover dough and chill for at least 1 hour
- Preheat oven to 350 degrees. Divide dough into two loaves. 12×4 and 3/4 inch thick. Place on a lightly greased cookie sheet. I can usually fit both loaves on the pan.
- Bake 18-20 minutes or until lightly browned, at this point you don’t want them too done, because they will be going back in the oven.
- Let cool slightly so that you can cut the loaves into about 1 inch diagonal slices. places the slices, cut side down, on the cookie sheet.
- Put the biscotti back in the oven for about 10-15 minutes or until lightly browned. Remove from oven and let cool on wire racks.
- If desired, melt some chocolate in a microwave safe mug and dip one end of the biscotti. Around the holidays, I will sometimes dip the bottom edge in chocolate and then sprinkle crushed up peppermint candy cane pieces on the wet chocolate.