2 tsp Baking Powder
2 cups All-Purpose Flour
1 tsp Vanilla Extract
1-1/4 cups Sugar
1/2 cup Almonds (blanched and chopped)
3 Eggs (beaten well)
1/2 cup Butter
2 tsp Milk
A pinch of Salt
How to make Almond Biscotti
Preheat oven to 350 degrees F.
Roast almonds for 8-10 minutes or until lightly browned and fragrant.
Let almonds cool down and then chop them.
In a bowl, combine beaten eggs and vanilla extract together.
In another bowl, beat together butter and sugar until the contents become light and fluffy (approx. 2-3 minutes)
Combine sifted flour, salt, baking powder to the above mixture of butter and sugar.
Mix ingredients of the two bowls in a large one to make dough.
Now, add the chopped almonds and divide the dough in half.
Line a baking sheet with foil and grease the foil.
Spread the dough into two 12-in. x 3-in. rectangles on foil.
Brush with milk and sprinkle a little sugar.
Bake at 375 degrees F for 15-20 minutes, or until golden brown and firm to the touch.
Reduce heat to 300 degrees F and remove rectangles from oven. Lift rectangles with foil onto wire rack; cool for 15 minutes.
Place on a cutting board and slice the cookies diagonally 1/2 in. thick. Place the cut slices on a plain baking sheet.
Bake the cookies for 10 minutes. Then after, turn the cookies upside down; bake for 10 more minutes.
Turn off the oven, leaving cookies inside it with the door ajar to allow the dish to cool down.
Almond Biscotti is ready. Store the biscuits in an airtight container.