ALMOND BISCOTTI                 back to home

                        makes about 30

2 1/2 cups flour

2 large eggs- beaten

1 cup sugar

1-2 T milk

pinch salt

2 t pure almond extract

2 t baking powder

1 cup sliced almonds

6 T melted butter

Preheat oven to 350 degrees. Stir together dry ingredients , then add remaining ingredients, knead only to blend, careful not to over handle. If it’s too dry to knead and shape you can add a little extra milk. Shape dough into 2 long rectangle logs, shaping and turning as you form the log. They should be about 12 x 2.5 x 2 inches, long, wide, and high. Place on a lightly greased sheet or on a Silpat lined  baking sheet.

Bake for about 30 minutes or until loaf turns golden. Cool on a rack for at least a half hour before cutting- otherwise they could fall apart.

Turn oven up to 375 degrees. Slice loaf diagonally into 1/2 inch slices.  Bake for about 5 minutes per side until golden brown. Remove from oven. Turn oven off. Return biscotti to the oven with the door ajar -while it is still a little warm - about 20 minutes or so after turning heat off. This will ensure extra crisp biscotti. Don’t store in plastic as this will soften them- glass jars or tins work best.

This recipe comes from an Italian friend of mine who swore me to secrecy. I kept that promise for more than 25 years. Getting weary of supplying so many friends and family with these highly addictive cookies I decided that the statute of limitations has run out on my promise. Family and friends have been known to hide the biscotti from others in their household when i have gifted them these delicious Italian cookies.