Cup of Coffee and Biscotti (Italian Almond Biscuits)
Cup of Coffee and Biscotti
Jean Cazals
Buy This at




WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Cookie Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sambuca Almond Biscotti



  Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry

"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Almond Panel III
Almond Panel III
Donna Wayman
Buy This at








FLAVIA - think fresh! 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Winter Flowers and Almond Trees in Blossom in Lower Galilee, Israel, Middle East
Winter Flowers...
Simanor Eitan
Buy This at


La Belle Cuisine


Sambuca Almond Biscotti

Desserts to Die For
By Marcel Desaulniers, 1995, Simon & Schuster


Yields 2 dozen biscotti


2 cups whole almonds
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 pound unsalted butter
2 large eggs
2 tablespoons Sambuca

Measuring cup, measuring spoons, 2 baking sheets, cook’s knife, cutting board, sifter, wax paper, electric mixer with paddle, rubber spatula, parchment paper, serrated slicer, cooling rack, plastic container with lid

Make the biscotti

Preheat oven to 325 degrees Fahrenheit.
Toast the whole almonds on a baking sheet in the preheated oven until they turn from cinnamon-colored to chestnut-colored, about 15 minutes. Remove from the oven and allow to cool to room temperature. Use a cook's knife to cut the almonds in half widthwise. Set aside until needed.
Combine together in a sifter 2 cups flour, baking powder and salt. Sift onto wax paper and set aside.
Place the sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 2 minutes. Use a rubber spatula to scrape down the sides of the bowl, then beat on medium for an additional 2 minutes.  Scrape down the sides of the bowl, then beat on high for 2 minutes. Add the eggs, one at a time, while beating on medium for 1 minute, stopping to scrape down the bowl after incorporating each addition. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, about 30 seconds, turn off the mixer and add the almond pieces and the Sambuca and mix on low for 20 seconds.
Remove the bowl from the mixer and use a rubber spatula to finish mixing
the batter, until thoroughly combined.
Transfer the biscotti dough to a clean, dry lightly floured work surface.  Divide the dough into 2 equal portions and shape each into a log 8 inches long, 2 1/2 inches wide, and 1 1/4 inches high, (using the remaining flour as necessary to prevent sticking). Carefully place the 2 logs, about 2 inches apart, onto a baking sheet that has been lined with parchment paper. Bake
the biscotti logs on the center rack of the preheated oven for 35 minutes,
until lightly browned and firm to the touch. Remove the logs from the oven and reduce the oven temperature to 275 degrees Fahrenheit. Allow the logs
to cool for about 15 minutes at room temperature before handling. Place the biscotti logs onto a cutting board. Using a very sharp serrated slicer, trim the rounded ends from each log. Cut each biscotti log into 1/2-inch diagonal
slices (12 slices per log).  Divide the slices onto 2 baking sheets lined with parchment paper.
Bake the biscotti slices in the center of the preheated oven for 30 minutes, until crisp and evenly browned. Transfer the biscotti to a cooling rack to thoroughly cool before storing in a sealed plastic container.

The Chef's Touch: At Ristorante Giannino in Milan, I modified the
pleasurable ritual of dipping an almond biscotti into a glass of sweet wine.
My palate was searching for a more intense postprandial than the requisite
Vin Santo
, so I requested a medium-size, bowl-shaped wine glass with a
double measure of Sambuca.  Una delizioza armonia di gusti!
If you are more temperate than I, enjoy the biscotti with a steaming cup
of cappuccino.
Be certain to store the biscotti in a tightly sealed plastic container as soon
as they have cooled to room temperature. They will stay crisp and delicious
stored this way for several days.
For an extra measure of decadence, try drizzling both white and dark
chocolate over the baked biscotti. This indulgence requires 1 ounce each of
chopped semisweet chocolate and white chocolate. First heat 1 inch of water
in the bottom half of a double boiler over medium heat. Melt the semisweet chocolate in the top half of a double boiler while stirring constantly with a
rubber spatula. Immediately remove the melted chocolate and transfer it to
a small bowl. Using a teaspoon drizzle a thin stream of melted chocolate in
diagonal zigzags across the width of the biscotti. Then do the same with the
white chocolate. Store the chocolate-striped biscotti in a cool place.

Featured Archive Recipes
Holiday Biscotti
Michele's Spiced Almond Biscotti

Index - Cookie Recipe Archives
Holiday Central!
Daily Recipe Index

Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 13, 2011.