Almond Biscotti

submitted by and thanks to Owen Zoars

I don't know whose recipe this originally was, I got it from my
mother, who says that she got it from a real Italian.

The Biscotti is far more tender that any other that I have had. My
girlfriend loves it so much that she bought me a kitchen aid mixer, as
long as I make Biscotti when ever she wants.

It is important to dry out the biscotti, but don't let it get stale.

1/4 lb. (1 stick) butter

1 cup sugar

3 eggs

1/2 teaspoon vanilla

1/4 teaspoon anise flavoring

2 cups flour

2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped almonds (I find slivered or sliced almonds easier to
chop than whole. Do not use almond meal.)

Blend butter and sugar. Add eggs one at a time, blending thoroughly
after each.

Add flavorings. (If you like anise, use more.)

Add dry ingredients gradually, mixing carefully.

Mix in chopped almonds.

Spread in two loaf-like shapes on large greased cookie sheet (or use
two sheets). Don't spread too close to edge; they spread. They should
be about 4 inches wide by 8 - 10 inches long.

Bake 15-20 minutes at 375 degrees until light brown. Let cool. Remove
from cookie sheets and cut into 1" slices. Arrange on cookie
sheetallowing space between. Bake another 5 minutes or so to toast.
Let dry completely before storing.