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1
Preheat oven to 350F (180C).
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2
Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs.
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3
Mix well.
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4
Stir in flour, baking powder and salt.
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5
Form into a long loaf (or loaves), place on a cookie sheet and bake for 20 to 30 minutes or until firm and softly cakelike.
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6
Remove from oven and let cool slightly.
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7
When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet.
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8
Bake for 15 to 25 miutes, turning once, until both sides are brown-flecked and toasted.
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9
Cool thoroughly and store in an airtight jar.
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10
Variation 1 (Mandlebrot): increase sugar to 1 1/4 cups.
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11
Diced dried apricots may by added.
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12
Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract.
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13
Several tablespoons of anise seeds may be added for additional oomph.
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14
Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds.
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15
A hazelnut liqueur may be used instead of brandy.
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16
Omit the almond extract.
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17
Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
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18
Substitute unsalted pistachio nuts for the almonds, and add 1/4 to 1/2 cup diced figs to the dough.
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19
Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 tablespoon powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 tablespoon of candied ginger and 1/4 cup raisins, if desired.
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20
Omit the almond extract.
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21
Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged.
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22
Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds.
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23
Omit the almond extact and flavor the dough with 1 teaspoon cinnamon and 1/2 teaspoon cloves.
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24
Variation 7 (Fekkas): a Moroccon twice-baked cookie.
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25
Substitute orange flower water for the brandy.
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26
Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds.
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27
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking.
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28
Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water.
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29
If it 'seizes' or 'tightens', add 2 tablespoon of unsalted buter and it should smooth out again.
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30
Dip only one side of each cookie (the chocolate won't seal in the moisture that way).
