HEAVENLY BISCOTTIAndrea’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.
