Almond Biscotti Recipe

• 2 tsp Baking Powder
• 2 cups All-Purpose Flour
• 1 tsp Vanilla Extract
• 1-1/4 cups Sugar
• 1/2 cup Almonds (blanched and chopped)
• 3 Eggs (beaten well)
• 1/2 cup Butter
• 2 tsp Milk
• dash of Salt

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