Almond Biscotti

The term 'biscotti' means twice cooked, and that's the secret to making these delicious Italian cookies for dipping in coffee. The cooking-drying process means they keep well too.

Ingredients

3 eggs
1 stick butter, melted
1 tsp vanilla essence
2 tsp almond extract
1/2 cup amaretto
1/2 cup whole almonds
2 cups sliced almonds
4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp baking powder
1/2 tsp salt

Method

Combine egg, butter, essences, amaretto and almonds. Combine flour, sugar, salt and baking powder. Add egg mixture to dry ingredients and mix to obtain a smooth dough, adding s little more  flour if sticky.

Shape dough into 4 equal, log-shaped piece. Flatten slightly and place on cookie sheets lined with baking arch net. Bake in a preheated oven at 350 F for 20-25 minutes until edges are golden. Remove and cool completely, then slice into biscotti. place upright on cookie sheets and bake again at 350 F for another 15-20 minutes until the tops turn golden. (The longer they are baked the crisper and harder they will be.) Cool on racks.