almond crunch biscotti

one of the most delicious recipes for biscotti comes from the book written by lou pappas.  biscotti are twice baked italian cookies that have a wonderful crunch.  they can be served with coffee or tea, or just for an afternoon snack.

mixed in just under fifteen minutes, the biscotti bake in the oven first for 25 minutes, then are removed, cooled for 10 minutes, sliced into strips, turned on their sides, and baked again for another 10 minutes.

here is the recipe:
in a standing mixer, mix 1/2 cup butter, 1/4 cup sugar, 2 eggs, and 1 tsp vanilla together until well mixed.  in a separate bowl, mix 2 cups of flour with 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.  then add these dry ingredients to the wet ingredients already mixed in the mixer.  as the final step, add 3/4 cup of sliced almonds.  stir to mix.

form the mixture into 2 logs on a baking sheet prepared with spray oil/flour.  flatten the logs into 1 inch tall, 3 inches wide and about 13 inches long.  as they bake, the logs will widen some, so allow for the spreading of them on the baking sheet.  bake in a 325 degree oven for 25 minutes until lightly browned.

remove from the oven and cool about 10 minutes.  slice on the diagonal into strips and turn the cookies onto their sides on the baking sheet.  bake another 10 minutes.

this cookie is one that will be enjoyed by all generations.  they offer a crunch and tasty alternative to soft cookie textures.

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