Tuscan Almond Biscotti

By shauna

Ingredients

• 13/4 C. All-Purpose Flour
• 1 C. Sugar
• 1 tsp. Baking Powder
• 1/4 tsp. Salt
• 1 C. Whole Almonds, toasted
• 2 Lg. Eggs
• 1/2 tsp. Almond Extract

Details

Servings 24

Preparation

Step 1

Preheat oven to 375. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, sugar, baking powder & salt in a lg. bowl. Place almonds in a food processor; pulse 10 times. Stir nuts into flour mixture. Combine eggs & extract, stirring well with a whisk. Add egg mixture to flour mixture, stirring just till blended ( dough will be crumbly ). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough into 2 equal portions. Shape each portion into a 6-in. long roll. Place rolls 6-in. apart on a baking sheet coated with cooking spray; pat to 1-in. thickness. Bake at 375 for 25 min. or till lightly browned. Cool 5 min. on a wire rack. Cut each roll crosswise into 12 ( 1/2-in. ) slices. Stand slices upright on baking sheet. Bake at 375 for 14 min. ( the cookies will be slightly soft in the center but will harden as they cool ). Remove from baking sheet; cool completely on a wire rack. Serve.