Almond Biscotti

INGREDIENTS

• 1/2 cup butter or margarine, softened
• 1 1/4 cups sugar, divided
• 3 eggs
• 1 teaspoon anise or vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Dash salt
• 1/2 cup chopped almonds
• 2 teaspoons milk

DIRECTIONS

1. In a mixing bowl, cream butter and 1 cup sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in anise or vanilla.
4. Combine dry ingredients; add to creamed mixture. Stir in almonds.
5. Line a baking sheet with foil and grease foil.
6. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.
7. Brush with milk and sprinkle with remaining sugar.
8. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.
9. Remove from oven and reduce heat to 300 degrees F.
10. Lift rectangles with foil onto wire rack; cool for 15 minutes.
11. Place on a cutting board; slice diagonally 1/2 in. thick.
12. Place slices with cut side down on ungreased baking sheet.
13. Bake for 10 minutes.
14. Turn cookies over; bake 10 minutes more.
15. Turn oven off, leaving cookies in oven with door ajar to cool.
16. Store in airtight container.