Nonna's Classic Biscotti

Whether you pair it with your morning cappuccino or dip it in your evening espresso, my classic biscotti recipe is a sure hit. Reminisce in the sweet aroma of nonnas house or be transported to your favourite small-town piazza in Italy. 

INGREDIENTS

[MAKES 42]

1 cup sugar

1 stick unsalted butter- melted

3 tbsps brandy

2 tsp pure almond extract

1 tsp pure vanilla extract

1 cup whole almonds, lightly toasted, cooled, coarsely chopped

3 large brown eggs

2 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

STEP 1

Stir together the sugar, butter, brandy, almond extract, and vanilla extract in a large bowl. Stir in chopped almonds and eggs. Then, stir and combine the flour, baking powder, and salt until combined. DO NOT OVERWORK.

STEP 2

Chill the mixture, covered, for 30 minutes. Preheat oven to 350 degrees with rack in the middle. 

STEP 3

With moistened hands, halve the dough and form 2 loaves on an ungreased, large baking sheet

STEP 4

Bake the loaves until a pale-golden colour is achieved- about 30 minutes. Transfer the loaves to a rack and let cool for 15 minutes

STEP 5

Cut loaves into 3/4-inch slices using a serrated knife

STEP 6

Arrange the biscotti with the cut side down on a clean baking sheet. Bake until golden- 20 to 25 minutes. Transfer to a rack to cool completely. 

*SYDNEY'S NOTE:

Biscotti's flavor improve with time.. for best taste, make 1 to 2 days ahead and keep in an airtight container at room temperature