Biscotti alle Mandorle Roberto
Roberto's Almond Cookies
My cousin Roberto Lancellotti, famous at San Luis Obispo Hospital not only as an outstanding obstetrician but also as a great chef, and whose benefit Italian dinners at Rosa's restaurants attract customers from the whole region, gave me the recipe for these biscotti. I have slightly altered it, but it is still Roberto's recipe.
The addition of the anise seeds, which I love, may not be to everybody's taste. You can leave them out, and you will get the kind of biscotti which have become very popular in the Italian coffee bars in California together with cappuccino and espresso.
Biscotti alle Mandorle Roberto
1 stick butter
1 cup sugar
3 eggs
1 oz. anise seeds
3/4 cup whole almonds
2-1/2 cups flour
3 tsp. baking powder
3 tbsp. brandy or water
- Cream together butter and sugar. Add eggs, one at a time, and beat well. Add the anise seeds and the almonds and mix.
- Sift flour with baking powder and add it to the rest with the brandy or water. Place dough in refrigerator for about 1 hour.
- Take it out and place on floured board. Knead it and shape it in 3 loaves, about 1-1/2" high, 2" wide and 16" long.
- Bake on a cookie sheet at 350 degrees for 20-30 minutes.
- Cool and slice in pieces 21/2" long and 1" wide. Place them back on cookie sheet upright and bake at 325 degrees till toasted, about 20-30 minutes.
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