Almond Biscotti (page 104)

Ingredients

1 lb. Almonds (slivered or whole)

1 c. Granulated sugar

2 c. Flour (or more)

1 c. Brown sugar (packed)

¼ tsp. Salt

1 stick butter (softened, not melted)

2 large eggs (lightly beaten)

Egg Wash:

1 egg

2 tbsp. milk

Combine and beat.

Directions

Place almonds in single layer on a cookie sheet. Toast for 8 minutes at 375 degrees. Cool. Grease and flour two cookie sheets. Stir together granulated sugar, flour, brown sugar, baking powder and salt. Run through fingers to break up clumps. Stir well.

Add butter, with fingers blend until mixture looks like fine crumbs. Stir in lightly beaten eggs. Add almonds. Knead till combined. Refrigerate 20 minutes. Turn oven to 350 degrees. Divide dough in half. With floured hands, form two 15 x 4-inch rectangles, about 1 inch thick. Brush with egg wash.

Bake on upper shelf 20-25 minutes or until skewer comes out clean. Cool 10 minutes.

Cut to ¾ inch slices, turn cookies on side. Turn off oven and return cookies. Leave in

1 ½ hours or overnight.

Submitted by: Nancy Ciancio