Almond Biscotti
  • Servings: 45
  • 1/2 cup butter or margarine, softened
  • 1 1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise or vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 dash Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk
  1. In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla.
  2. Combine dry ingredients; add to creamed mixture. Stir in almonds.
  3. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.
  4. Brush with milk and sprinkle with remaining sugar.
  5. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.
  6. Remove from oven and reduce heat to 300 degrees F.
  7. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick.
  8. Place slices with cut side down on ungreased baking sheet.
  9. Bake for 10 minutes.
  10. Turn cookies over; bake 10 minutes more.
  11. Turn oven off, leaving cookies in oven with door ajar to cool.
  12. Store in airtight container.