Cookie Recipes
Double Nut Biscotti
Yield: 3 dozen
Ingredients
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1 cup granulated sugar
- 2 extra large eggs
- 1/4 cup dark rum
- 1/4 cup Amaretto or Nocello
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 cup walnuts
- 1 cup whole blanched almonds
Instructions
- Heat oven to 350 degrees F. Butter and flour 2 cookie sheets; set aside.
- Beat flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder until well blended with a wooden spoon. Stir in walnuts and whole almonds. The dough should be soft and a bit sticky, but should hold its shape when picked up. If it is too runny, add a bit more flour. Form half the dough into a tube about the size of a paper towel roll. Place on cookie sheet, making sure it does not touch edges. Repeat with remaining dough.
- Bake for 45 minutes to an hour until golden brown and firm. They will spread during baking. Remove to wire rack, let cool about 15 minutes.
- Carefully loosen from sheet with a spatula. Let stand on cutting board until nearly room temperature. Cut each roll into slices about 1 inch thick. Place, cut side up, on the cookie sheets and return to oven to dry, about 15 minutes.
- Let cool completely before storing.