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Almond Biscotti

"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.

42 ServingsPrep: 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 bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
extract. Combine dry ingredients; gradually add to creamed mixture
and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in
half; shape each portion into two 12-in. x 3-in. rectangles on foil.
Brush with milk; sprinkle with remaining sugar.
Bake at 375° for 15-20 minutes or until golden brown and firm to
the touch. Lift foil with rectangles onto a wire rack; cool for 15
minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a
serrated knife into 1/2-in. slices. Place cut side down on ungreased
baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm.

2 of 2

Almond Biscotti (continued)

Directions (continued)

Remove to wire racks to cool. Store in an airtight container. Yield:
3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 49 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.