Contucci/Biscotti
 

I got this recipe from the mom of one of the kids in my class. It has
become one of our favorites!

Contucci/Biscotti

2 cup sugar
1 cup butter
3 eggs
2 Tbsp almond extract
2 oz crumbled almonds
1 Tbsp baking powder
3 1/2 cup flour

Cream the sugar, butter and eggs together. Mix in the almond extract,
almonds, and making powder. Stir in the flour until well blended. Flour
a cookie sheet lightly. Turn out dough into two long loafs. Pat down.
Brush both flattened loaves with milk and sprinkle with more almonds.
Bake at 350* for about 15 minutes or until golden. Cool. Cut on bias.
If you eat them at this point they are called "contucci" (kone-TOO-chee).
If you return them to the oven for another 15 minutes, they will be a
harder biscuit (good for dunking in coffee!) and called "biscotti"
(bis-KOTE-ee).

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