Almond biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don't take long to make and store well.

1/4 cup sugar
1 egg
1/2 tsp almond extract
1 TBSP melted butter
1 Tbsp milk
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped almonds

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in, then stir in walnuts. The dough will be stiff and heavy.

Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.



Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!



(If there are any left, let cool completely before storing in an airtight container.)