Coffee without Biscotti, come on
Coffee and Biscotti just go together in the morning. Also in the afternoon or late afternoon. Or with wine in the evening. I have a problem with these Biscotti. There are so good and not to hard and they call me. I use almond extract instead of anise. Because I just love almond flavor. You choose. The recipe is form Taste of home,
I plop the batter into two logs on the parchment paper.
I like to use a brush to shape the dough when I put the milk on top.
They are easy to take off the paper and onto a cutting board to cut into slices.
You turn them on one side and cook for 10 minutes, and then the other side for 10 minute more.
Best part, eat and repeat.
1/2 cup butter, softened
1 Cup sugar and some for sprinkle
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped or sliced almonds
2 teaspoons milk
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with parchment paper and grease, Divide dough in half; shape each portion into two 12-in. x 3-in. rectangles on foil. Brush with milk; sprinkle with remaining sugar.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift paper with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.