Almond Biscotti-Karen Schulze

By KimberlyB

Ingredients

• 2 1/2 c sugar
• 2 tsp butter, room temp
• 3 3/4 c + 1 Tbsp all purpose flour
• 1 tsp vanilla
• 1/8 tsp baking soda
• 1/4 tsp almond ext
• 1/8 tsp salt
• 1/2 c halved almonds, lightly toasted, (I toast mine in an iron skillet, stir frequently)
• 4 eggs

Details

Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 300 degrees. Grease and flour 2 large cookie sheets.

Combine sugar, flour, baking soda and salt in a large bowl, mix with electric mixer. Add eggs,

butter, vanilla and almond extracts. Mix just until combined. Stir in almonds. This will be a dry,

crumbly looking mixture but will stick together when you press it into a ball.

Transfer dough to a well-floured surface and divide into 6 equal parts. Using well-floured hands,

form into 6 logs. Space 2 1/2 inches apart on the cookie sheets. Bake until light golden brown,

about 1 hour. Logs will spread and flatten. Cool slightly.

Transfer logs to a cutting board. Using a serrated knife, slice the logs on the diagonal into 1/2" wide

biscotti. Place pieces back on the cookie sheets, cut surface down. Bake until golden, about 30 minutes

Cool completely on a rack. Store in an airtight container. DO NOT STORE IN PLASTIC, it picks

up a plastic flavor!! Lasts for several weeks in tin (ha-ha, that's what my recipe says, but it's never

lasted that long here! :) Really good when dipped in chocolate, too.