In the run-up to Sukkot, it’s nice to bake a variety of cookies. Most cookies keep well, even at room temperature. Biscotti or Mandelbrot are pretty much the same thing and are traditionally enjoyed with a glass of tea at the end of a meal. They are also far easier to prepare than most cookies. Instead of dropping the dough from a teaspoon onto a baking sheet, rolling the dough into balls, or cutting out shapes from rolled out cookie dough, one bakes biscotti in logs to be sliced after baking, then baked a second time until lightly toasted.
This particular recipe for biscotti may seem plain at first glance, but they have a wonderful flavor, thanks to the full tablespoon of vanilla extract called for. Use top quality vanilla for best results. And remember: these cookies were made for dunking. Make sure you have them with tea or coffee.
Almond Biscotti
Yield: Around 60 biscotti
Ingredients:
- 4 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sliced natural almonds
- 1 cup slivered blanched almonds or pine nuts
Method:
- Preheat oven to 325° Line 2 baking sheets with parchment paper. Sift together flour, baking powder, and salt. Set aside.
- In large bowl, beat butter or margarine and sugar on medium speed until light and fluffy. Beat in eggs, one at a time. Beat well. Reduce mixer speed to low. Gradually add flour mixture to creamed butter and sugar until well combined.
- With spoon, stir in both kinds of nuts. Divide dough into six equal pieces. Shape each into an 8”x2” long and place them across the two paper-lined baking sheets. Bake logs 30 minutes or until firm and golden brown.
- Transfer logs to cutting board. Using a serrated knife and a sawing motion, cut each log diagonally into 1/2-inch thick slices. Arrange slices on cookie sheets and bake another 15 minutes. Cool biscotti on wire rack and store in an airtight container. Keeps 2 months at room temperature and can be frozen for up to 6 months.