Biscotti

• 3 c all-purpose flour
• 2 t. baking powder
• 1/2 t. salt
• 4 eggs, slightly beaten
• 1 c sugar
• 1/2 c butter, melted
• 2 t. vanilla
• 1 1/2 t almond extract
• 3/4 c finely chopped blanched almonds

Directions:

Combine flour, baking powder and salt; set aside.

Beat together the eggs, sugar and melted butter; add extracts.

Add flour mixture, one third at a time; mixing thoroughly each time.

Fold in almonds.

Spread half of the dough onto cookie sheet to form a 12x3x1 1/2 inch loaf.

Repeat with remaining dough.

Bake at 350F for 20 mins or just until starting to brown around edges; cool 10 mins.

Remove loaves from sheed and place on cutting board.

Cut across the loaf into slices 1/2 inch thick.

Lay cookies cut side down on the cookie sheet and return to oven for 12 mins.

Turn cookies over and bake an additional 5 to 10 mins or dry until crisp.