Toasting the almonds and browning the butter is the key to what gives these nutty, buttery cookies their depth of flavor and richness. Sometimes I add a smear of mascarpone and a dab of fig jam. This is my favorite “breakfast” biscotti!
- 9 Tablespoons butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 teaspoon Marsala
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup dried figs, chopped
- 1 cup sliced almonds, toasted
- In a small heavy saucepan, cook the butter over medium heat until brown. It’s crucial to stir and watch over it as the browning seems to occur suddenly at the end of cooking and you don’t want it to burn. Cooking time is between 5-8 minutes. The butter will foam before it browns. You will smell a delicious nutty, buttery aroma when it’s ready. Remove from heat and transfer to a shallow cake pan to cool. To expedite this process, put it in the refrigerator just until it is the consistency of softened butter.
- In a mixing bowl, cream the butter and sugars. Add the eggs one at a time, beating well after each addition. Stir in the Marsala.
- In a separate bowl, whisk together the flour, salt and baking powder. Stir into the butter mixture. Add the toasted almonds and dried figs. Cover and refrigerate for an hour.
- On parchment-lined cookie sheets, take half of the dough and shape into 2 logs, 12-inches x 2-inches. (See Anise Biscotti for pictures on shaping and slicing the logs). Flatten them slightly. Repeat with the other half of the dough on another cookie sheet. Bake in a preheated 350* oven on the middle rack for 20 minutes. Remove from oven, let cool. Bake the other cookie sheet.
- Once the logs are cool to the touch, carefully place on a cutting board. Using a sharp knife, cut diagonally into 1/2-inch slices. Arrange close together (cut-side down) and bake for an additional 20 minutes. Remove from oven, carefully turn cookies over and bake at 350*an additional 5 minutes. (Make sure oven hasn’t cooled down).
- Store in airtight container.