Biscotto (twice-cooked)


For 3 dozen cookies
depending on size of biscotto

1⁄4 lb. butter, softened
3/4 cup sugar
2 eggs
2 1⁄4 cup all-purpose flour
1 1/2 tsp. baking powder
1⁄4 tsp. salt
3⁄4 cup toasted almonds, chopped

Pre-heat oven to 325˚F.

Combine and sift together and flour, baking powder, and salt and set aside

Using a hand mixer on medium speed, cream butter until smooth and silky.
Add sugar and beat until fluffy.

Add in the above flour mixture along with the eggs and beat until well combined and smooth. Stir in almonds.

Divide dough in half.

On a lightly floured surface, roll each half into a long roll about
1 1⁄2 inches wide and 9 to 10 inches long.

Place rolls on a baking sheet, leaving 3 inches of space between each.

Bake for 25 minutes, until lightly browned. Cool 5 minutes, then slice diagonally into 1⁄2-inch thick slices.
Return to baking sheet; bake an additional 10 minutes.

Flip biscotti over; bake an additional 10 minutes. Cool on a wire rack.