Biscotti

3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 running over teaspoon almond extract (or vanilla, or coconut, ect. ect.  – almond is traditional)
1 cup toasted almonds, finely chopped* (or dried fruit, pecans, coconut, chocolate chips. Also good is lemon or orange zest.)

*if you divide the dough use 1/2 cup in each dough ball.

Preheat oven to 375 degrees F. If you don’t use parchment or a sil pad, lightly grease your cookie sheet.

Combine flour and baking powder; set aside.

In a mixer, cream together butter and sugar until light and fluffy.

Beat in the eggs one at a time. Stir in the lemon zest (if using) and almond extract. Add the flour mixture, mixing until smooth.

Divide dough into two separate balls, adding two different mixtures of fruit, nuts or what have you, if you feel like it. (You don’t have to make two different flavors, I just like to, cause it’s fun)

Shape each portion into a loaf about 12 inches long and 4 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly.

Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.

Preheat oven to 325 degrees F. Cut baked loaves into 1/2 inch thick slices. Lay slices cut side down on the baking sheet. Bake 10 minutes, or until crisp. Cool on wire rack. Make several
days before serving.

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