Biscottini alla Mandorla -- Almond Cookies

Although this cookie owes its popularity to its place at the Asian table, as a dessert, it has roots in Italy with its use of sweetness and of almonds. (I just made that up, but I love everything Italian and I love this cookie, so why not tie the two together?)

Serving Size: 24
Preparation Time: 1:00

• 1 cup butter at room temp
• 1 cup white sugar
• 1 whole egg, for batter
• 1 whole egg, beaten, for a wash
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon Frangelica liquor
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 2 1/2 cups flour (I used unbleached all purpose)
• 24 whole blanched almonds, toasted

Cream butter with sugar; add the egg, almond extract, vanilla, the liquor and blend well. Sift the flour with the baking powder and soda and add in one-cup amounts and beat after each addition and finally beat to a velvety dough. Place a large walnut size piece on a non-stick cookie sheet and flatten with palm of your hand. Paint each with the beaten egg. Press a toasted almond into the center of each and bake at 300 degrees for 20 minutes then turn the ovens up to 350 and at the same time set the timer for 7 minutes. When timer goes off remove and place on cooling rack. Cool completely and place in storage container.

The flavor is heavenly. Like everything Italian!

Enjoy. Dr. Stu.

Recipe kindly shared by, and © of, Stuart Borken.

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