Last post was about pistachio biscotti from Better Homes and Gardens, today's recipe is from the Betty Crocker Cookbook. I found this recipe easier to make, and I think it came out better too. I do love the lemony flavor from the pistachio ones, and I probably could have added it to this, but I really didn't want them to turn out bad, especially when they were for a friend. Instead of lemon or orange zest, almond extract was used instead.
Here's what you'll need:
1 cup almond slivers
1 cup sugar
1/2 cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 350 degrees. In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed.
Stir in flour, baking powder, and baking soda. Stir in almonds. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.
Divide dough in half. One one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet.
Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Cut each rectangle crosswise into 1/2 inch slices, using a serrated knife.
Place slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices. Enjoy!