Almond Biscotti

Total Time: 1 hr 6 mins Preparation Time: 25 mins Cook Time: 41 mins

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 egg yolks
• 6 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 cup whole almond

Recipe

• 1 preheat oven to 325 degrees f. lightly grease two cookie sheets;(i use parchment paper), set aside. in a large bowl, stir together flour, sugar, baking powder and salt. make a well in the center of the flour mixture. add eggs and egg yolks to the well; stir into flour mixture. add butter (cooled). stir until dough starts to form a ball. stir in nuts.
• 2 turn out dough onto a lightly floured surface; divide into three equal portions. shape each portion into a 14-inch-long log. place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1 1/2 inches wide. bake for 20 to 25 minutes or until firm and light brown. cool on cookie sheets on wire racks for 15 minutes.
• 3 transfer logs to a cutting board. use a serrated knife to cut each roll into 1/2 inch-thick slices.(do not saw, gently press down) place the slices, cut sides down, on cookie sheets. bake for 8 minutes. turn slices over; bake for 8 minutes more or until crisp and golden brown. transfer cookies to a wire rack and let cool. makes about 84 cookies.
• 4 to store: layer cookies between sheets of waxed paper in an airtight container; cover. store at room temperature for up to 1 week. or freeze for up to 3 months.