Almond Biscotti 

 

3 eggs 

1 cup of sugar 

1 teaspoon of almond extract 

1 cube of butter 

3 cups of flour 

3 teaspoon of baking powder 

Colored sprinkles 

 

Directions: In a bowl, blend sugar, eggs, butter, and almond extract. Add baking powder and flour. Continue to mix, add flour a cup at a time, use a spatula to blend mixture. With your hands, mold the dough first into a ball and then into a loaf. Place loaf on a greased baking sheet. Sprinkle with colored sprinkles after you have flattened with your hands. In a preheated 350 degree oven, bake for 20 minutes, take out and cut with a sharp knife, into diagonals cookies about ¾ inch thick. Bake on the side for an additional 10 minutes, can do this on both sides for extra crunchy biscotti cookies. 

Purchase one of Gina’s Taste of Italy Cookbooks today: Cook Like A Hot Italian Mama

 

Papagni Wine Choice: Muscat or Muscat Canelli 

 

The Muscat has a fresh floral of aromas with a just picked grapefruit appeal. The sweetness and the fresh fruit flavors such as apricot with smooth honey make it a balanced wine which pairs nicely with an after-dinner dessert of Almond Biscotti.  

 

The Muscat Canelli is a sweet wine which can be considered dessert in and of itself. However, it would go nicely with a biscotti or two.  

 

2016 MUSCAT

DESSERT WINE

Our Muscat of Alexandria is perfumed with aromas of apricot, white peach, and floral notes. Rich flavors of peach, honeysuckle, and lychee slide into a silky sweet finish. Pairs with strong cheeses and dried fruit, scallops, tiramisu or perfect as an aperitif. 375 ML ALC 12% BY VOL