Almond Biscotti

Ingredients

• 4 to 4-1/2 cups of unsifted all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon salt
• 1 cup of butter, softened
• 2 cups of sugar
• 4 large eggs
• 1 tablespoon of vanilla extract
• 1/4 cup sliced almonds
• 1 cup slivered blanched almonds
• 1/2 cup whole almonds

Method

Preheat the oven to 325 degrees F

Lightly grease 2 baking sheets. In a medium-sized bowl, combine 4 cups flour, baking powder, and salt, set aside. In large bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating the mixture well after each egg. Add the vanilla to the butter mixture and beat well. Reduce the mixer speed to low and gradually the beat flour mixture into the butter mixture until well blended. With a spoon, stir in all of the nuts. If dough is still too soft to shape, add the remaining 1/2 cup of flour a little at a time until you have a working dough. Divide the dough into four equal pieces and shape each piece into an approx. 6 x 2-inch log and place on the large baking sheet. Bake the logs for 30 minutes or until firm and golden brown.
Transfer the logs to a cutting board. With a serrated knife making a sawing motion, cut 1/2 inch slices. Arrange the slices on baking sheet and bake the slices for another 15 minutes. Remove from the oven and cool on a wire rack. Makes about 6 dozen cookies. The biscotti keep well for up to 2 months in an air-tight container. ..Heh! yeah right like they'll last for 2 months, they're so good. Enjoy.

Written by Deb on December 15, 2002 05:02 PM