Almond Biscotti

1. 1

   In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.

2. 2

   Line a

3. 3

   with foil and grease the foil. Divide dough in half; shape each portion into two 12-in. x 3-in. rectangles on foil. Brush with milk; sprinkle with remaining sugar.

4. 4

   Bake at 375u00b0 for 15-20 minutes or until golden brown and firm to the touch. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300u00b0.

5. 5

   Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased

6. 6

   .

7. 7

   Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.