Almond Biscotti

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 large eggs
• 2 tablespoons amaretto (or 2 tbs rum with 1 tsp. almond extract)
• 1 teaspoon vanilla
• 1 teaspoon anise extract (optional)
• 1 cup whole almond, toasted and chopped a few times, not too fine

Recipe

• 1 preheat oven to 300°f.
• 2 line 2 baking sheets with parchment.
• 3 combine dry ingredients and set aside.
• 4 whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
• 5 add the dry ingredients and mix until combined.
• 6 dough should be thick and sticky at this point--do not worry, and do not add more flour!
• 7 scrape the dough out onto a parchment lined sheet pan.
• 8 flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
• 9 this will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
• 10 bake until firm and dry, about 50 minutes.
• 11 remove from the oven and cool 10 minute.
• 12 use a long serrated knife and slice into 1/2-inch wide slices.
• 13 lay the slices cut side down on the baking sheet and bake another 20 minutes.
• 14 turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
• 15 cool the biscotti on a rack; cool completely before storing.