Printable | Taste of Home

Almond Biscotti

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

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

Printed from tasteofhome.com Jul 6, 2008

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Almond Biscotti cont.

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.