BISCOTTI

HEAVENLY BISCOTTI

Andrea’s Almond BISCOTTI

Ingredients:

3/4 cup Natural Turbinado Sugar

(made from sugar cane, it has a hint of sweet golden molasses)

1 stick unsalted Butter, melted

3 tablespoons Austrian Stroh Rum (or any other spiced Rum, Brandy, Cognac or Scotch) (Optional)

2-3 teaspoons pure Almond Extract (preferably Nielsen-Massey)

2 teaspoons Orange Flower Water (preferably A. Monteux)

1 teaspoon pure natural Vanilla extract

1 cup almonds slivers, lightly toasted

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Preparation:

Stir together with a rubber spatula sugar, butter, rum, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until well combined.

Chill dough covered for 30 minutes.

Preheat oven to 350°F with rack in the middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking paper sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 1/4 to 1/2 inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, about 15 to 20 more minutes (do not over bake, check color after 10 minutes).

Transfer to rack to cool completely.

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