| • | Preheat oven to 350 degrees F.
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| • | Toast almonds for 8-10 minutes or until lightly browned and fragrant.
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| • | Let almonds cool and then chop coarsely. Set aside.
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| • | In a bowl, combine beaten eggs and vanilla extract together.
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| • | In a separate bowl, beat together the butter and sugar until it become light and fluffy (approx. 2-3 minutes)
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| • | Combine sifted flour, salt, baking powder to the butter and sugar mixture.
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| • | Mix the ingredients of the two bowls in a large one, to make dough.
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| • | Add the chopped almonds and divide the dough in half.
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| • | Line a baking sheet with foil and grease the foil.
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| • | Spread the dough into two 12-in. x 3-in. rectangles on foil.
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| • | Brush with milk and sprinkle a little sugar.
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| • | Bake at 375 degrees F for 15-20 minutes, or until golden brown and firm to the touch.
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| • | Reduce heat to 300 degrees F and remove rectangles from oven. Lift rectangles with foil onto wire rack; cool for 15 minutes.
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| • | Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet.
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| • | Bake for 10 minutes. Turn cookies over; bake 10 minutes more.
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| • | Turn off the oven, leaving cookies in oven with door ajar to cool.
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| • | Almond Biscotti is ready. Store in an airtight container. |
