Almond Biscotti
Taste of Home
"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.
SERVINGS: 42
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + cooling
Ingredients:
- 1/2 cup butter, softened
- 1-1/4 cups sugar, divided
- 3 eggs
- 1 teaspoon anise extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1/2 cup chopped almonds
- 2 teaspoons milk
Directions:
In a large mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine dry ingredients; add to creamed mixture. Stir in almonds.
Line a baking sheet with foil and grease foil. Divide dough in half; shape each into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch.
Remove from oven and reduce heat to 300°. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies; bake 10 minutes longer. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.