Almond Biscotti

Just like Pizzelles, Biscotti are a uniquely Italian cookie. Literally meaning "twice baked" these cookies are hard and dry and meant to keep for a long time. The variations on the recipe are almost endless. I've made cinnamon sugar biscotti and look forward to trying a chocolate variety as well as anise. Most traditionally enjoyed dunked in a mug of your favorite hot beverage, these cookies are just sweet enough to make you smile. :) 

Almond Biscotti

recipe adapted from Betty Crocker Cookbook

Yields: 30-40 cookies

Ingredients

1 cup almonds, coarsely chopped or slivered 

1 cup sugar

1/2 cup unsalted butter or margarine, softened

1 tsp almond extract

1 tsp vanilla extract

2 large eggs

3-1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

Directions

Preheat oven to 350 degrees. 

In a large bowl, beat sugar and butter together until light and fluffy. Beat in almond, vanilla, and eggs. Stir in flour, baking powder and baking soda. Stir in almonds until evenly combined.

Mixture will be coarse and crumbly. Pour half of the mixture onto a lightly floured surface and knead gently by hand until the dough holds together. Form the kneaded half of the dough into a 10x3 inch rectangle, rounding edges slightly. The form will be rough-looking. 

Repeat the kneading and forming process with the remaining half of the dough. 

Place both logs onto a baking sheet and bake for 20-25 minutes, until golden brown and center is firm to the touch. Cool on the cookie sheet for 15 minutes. Transfer each form to the cutting board and use a serrated knife to slice into 1/2-1 inch cookies. 

Place the slices, cut side down, back onto the cookie sheet. Bake for 15 minutes or until crisp and light brown. Be sure to check the undersides of the cookies to avoid over baking. 

Cool completely on a wire rack. Serve with your favorite hot beverage--tea, coffee, or cocoa!

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