Almond Biscotti

Title: Almond Biscotti
Yield: 30 Cookies
Categories: Desserts, Cookies 

Ingredients: 

      1 c  Sugar
    1/2 c  Butter, sweet; melted
      3 tb Brandy
      1 ts Vanilla
      1 ts Almond extract
      1 c  Almonds, unsalted; chopped
      3    Eggs
  2 1/2 c  Flour
    1/2 tb Baking powder
    1/4 ts Salt


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