Cookies, do we have a cookie for you. Ok wait, no, let’s not call them cookies. If we call them cookies then technically we could feel guilty about eating 3 in one sitting.
BUT, if we call them biscotti, well, then, they’re not a cookie now are they?
No, not a cookie. A biscotti. A rather sophisticated and slender little treat favored by chic espresso drinking Italians who ride scooters.
Oooh Vespas! We could totally see ourselves on some Vespas. Pink for Abby, robins egg blue for Katy. Obvs.
Look at us! Zooming around Roma on our Easter egg hued Vespas, stopping for a quick espresso and biscotti. Or two biscotti.
Eeehm, or maybe three biscotti. Crap. Busted.
I guess those fabulous Italians don’t need three biscotti. Probably because they drink out of those teeny tiny cups.
Tiny cups, they’re not our thing. We brew ginormous cappuccinos (we love you, Nespresso) in order to facilitate maximum biscotti consumption.
Because when the mug is empty, the charade’s up. Then you’re just a girl who’s about to eat her fourth cookie.
Crap, busted again.
Makes 24 cookies
Adapted from Gourmet
1 stick butter, melted
3 tablespoons brandy
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup whole almonds with skin, lightly toasted
3 large eggs
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (optional)
In a large bowl, stir together sugar, butter, brandy, and extracts. Add eggs and mix to combine, then add the flour, baking powder, and salt until just combined. Mix in almonds. Cover and chill dough for 30 minutes.
While dough is chilling, preheat oven to 350 F.
Wet your hands and shape dough into 2 4-by-10-inch logs on an ungreased baking sheet and bake until pale golden, about 30-35 minutes. Transfer logs to a rack and cool for 20 minutes.
Using a very sharp, serrated knife, cut logs into 3/4 inch slices and arrange on a clean baking sheet, cut side down. Bake biscotti until golden, about 25 minutes. Transfer to a rack to cool completely.
If desired, you can dip some (or all) of the biscotti in melted chocolate. Melt chocolate chips in the microwave in 30 second intervals. Cool slightly, it should be warm but not hot. Dip the bottom or each biscotti in chocolate and place, chocolate side up, on a wire rack until chocolate sets.
Store biscotti in an airtight container at room temperature.