In a large mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine dry ingredients, add to creamed mixture. Stir in almonds.
Line a baking sheet with foil and grease foil. Divide dough in half, shape each into two 12 inch x 3 inch rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown and firm to the touch.
Remove from oven and reduce heat to 300 degrees. Lift foil with rectangles onto a wire rack, cool for 15 minutes. Transfer to a cutting board, cut diagonally with a serrated knife into 1/2 inch slices. Place cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies; bake 10 minutes longer. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
Originally Submitted
12/3/2008
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