Biscotti

Biscotti, thanks to Eleanor Kellner, mother-in-law of someone at CMU

Ingredients

• 3/4 C whole almonds
• 2 C all-purpose flour
• 7/8 C sugar
• 1 tsp baking soda
• 3 eggs
• 1 tsp vanilla
• 1/4 C almond extract or almond liquor (such as Amaretto)

The Instructions

Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl. In a separate bowl, beat eggs, vanilla, almond extract and zert about 1 minute. Add to flour mixture.

Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long.

Place logs 2" apart. Bake in a preheated 300F over for 50 minutes or until golden brown. Cool on a wire rack for 5 minutes.

With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once.

Store in an airtight container.