Almond Biscotti

Ingredients

• 2 eggs
• ⅔ cup sugar
• 1 tsp Amoretti® Almond Extract W.S.
• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup sliced almonds, lightly toasted and coarsely chopped (whole almonds could also be used)

Directions

1. Using a whisk attachment on your mixer, whip the eggs, sugar, and Almond Extract until very light (ribbon stage). About 5-6 minutes.
2. Sift dry ingredients together.
3. Add to egg mixture and mix just until combined. Fold in almonds.
4. Gently form the dough into two log shapes, wrap well and freeze 2 hours or overnight.
5. Bake in a 350°F oven for 25 minutes, turning half way through, for even baking.
6. Take out and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F.
7. Slice diagonally and place the slices on their sides.
8. Bake again for 10 minutes. Turn the slices over at the 5 minute mark, so each side is toasted.
9. Cool for 15-20 minutes.
10. The biscotti can be kept in a sealed container for up to a week.