Vanilla Almond Biscotti
Ingredients
3 cups/750 mL all-purpose flour
2 tsp/10 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
4 eggs, slightly beaten
1 cup/250 mL sugar
1/2 cup/125 mL butter, melted
2 tsp/10 mL Watkins Original Double-Strength Vanilla
1-1/2 tsp/7.5 mL Watkins Almond Extract
3/4 cup/180 mL finely chopped blanched almonds
Directions
Combine first three ingredients, set aside. Beat
together the eggs, sugar, and melted butter; add extracts. Add flour
mixture, one third at a time; mixing thoroughly after each addition. Fold in
almonds. Spread 1/2 of dough onto cookie sheet to form a loaf 12 inches/30
cm long, 3 inches/8 cm wide, and 1-1/2 inches/4 cm high. Repeat with
remaining dough. Bake at 350ºF/180ºC for 20 minutes or just until starting
to brown around edges; cool 10 minutes. Remove loaves from cookie sheet and
place on cutting board. Cut across loaf into slices 1/2 inch/15 mm thick.
Lay cookies cut side down on cookie sheet and return to oven for 12 minutes.
Turn cookies over and bake an additional 5 to 10 minutes or until dry and
crisp.
Makes 48 cookies.
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