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Almond Biscotti
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| 1/2 cup | butter |
| margarine, alternative | |
| 1 1/4 cups | sugar, divided |
| 3 | eggs |
| 1 tsp | vanilla |
| almond extract | |
| 2 cups | flour |
| 2 tsp | baking powder |
| 1/4 | salt |
| 1/2 | chopped almonds |
| 2 tsps | milk |
Cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each. Add extracts. Combine dry ingredients and blend all. Stir in almonds.
Line a baking sheet with foil and grease. Divide dough in half: form into two 12 x 3" rectangles on foil. Brush each with milk and sprinkle with remaining 1/4 cup sugar. Bake 375 for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300. Lift rectangles with foil onto wire rack and cool 15 minutes. Place on a cutting board: slice diagonally 1/2 inch thick.
Places slices back on baking sheet. Bake ten minutes: turn cookies over, bake ten more minutes. Turn oven off. Leave cookies in oven with door ajar to cool.
Seems complicated, but actually very easy and worth it.
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