Almond Biscotti
Ingredients
- 3/4 c. butter (1-1/2 sticks), cut up
- 1-1/4 c. white sugar
- 3 large eggs
- 2 Tbls. Amaretto (almond-flavored liqueur)
- 1-1/2 c. sliced almonds (6 oz.) lightly toasted and cooled
- 3-1/4 c. all-purpose unbleached white flour
- 1 Tbls. baking powder
- 1/2 t. salt
Instructions
Melt butter in microwave until it melts. In a large mixing bowl, using a wire whisk combine sugar and eggs; add melted butter and amaretto; stir until smooth. With a wooden spoon, stir in dry ingredients and almonds and mix until dough forms.
Divide dough in half. On a very lightly greased large cookie sheet, with floured hands, shape each piece of dough into approximately 11" x 5" logs (dough will be sticky). Both should fit on one cookie sheet, if not, use 2.
Bake at 350 degrees for 25-30 minutes (rotate cookie sheets if using 2). Remove from oven and cool on cookie sheet(s) for 5 minutes, then carefully remove to cutting board. With serrated knife, cut each log into 1/2 inch thick slices. Place slices, cut side down on a clean cookie sheet.
Reduce oven temp to 325 degrees and bake slices another 10-12 minutes, then turn each slice and bake an additional 10-12 minutes. Transfer biscotti to wire racks to cool completely. Store in a tightly covered container up to 2 weeks or freeze up to 6 months.