almond biscotti

This week i made another batch of almond biscotti. I used the mixer one of our customers lent us, and they came out with such a nice, light and crispy texture.

Almond Biscotti
* 1/2 cup butter, softened
* 1 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* dash salt
* 1/2 cup finely chopped almonds (i do them in the food processor)

Combine dry ingredients and set aside. In a separate bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Add dry ingredients to creamed mixture and fold in almonds. Line and grease a baking sheet. Spread dough into two 12-in. x 3-in. rectangles on the sheet. Sprinkle with a little sugar if you like. Bake at 375 degrees F for 15-20 minutes till firm to the touch. Remove from oven and reduce heat to 300 degrees F. Cool cookies for 15 minutes then place on a cutting board and slice diagonally. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Remove from oven and let cool. Biscotti will crisp up as they cool. Store in airtight container.