Ever since discovering this recipe for almond biscotti, I can't let a week (or half a week) go by without whipping up a batch. It is easy, uses ingredients that I have on hand, and doesn't break your teeth when you bite into them the next day. It makes a fair amount but disappears rather quickly in this house. Although I can't imagine a better taste, I might try dipping them in chocolate the next time I bake a batch.
Here is the recipe from Under A Blue Moon:
1/2 cup softened butter
1 cup sugar + 1 Tbsp.
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped almonds
Milk (to brush over the top)
Preheat the oven to 375 degrees farenheit.
Cream the butter and 1 cup of sugar until fluffy. Add the eggs slowly and mix well. Add the extracts.
Combine the flour, baking powder and salt in separate bowl (tip: use a whisk to combine).
Add flour mixture slowly to the butter/sugar mixture until combined. The dough will be sticky. Add the chopped almonds.
Using a spatula, spread the dough onto a baking pan that has been lined with either a Sil-Pat or a piece of greased foil. You can either make two narrower rectangles or one wider one. Once you have the general shape, wet your hands and smooth down the dough.
Brush with milk and sprinkle the reserved tablespoon of sugar over the top.
Bake for 15-20 minutes. Remove from oven and slide the Sil-Pat or foil, with the biscotti on it, onto a cooling rack. Turn the oven down to 300 degrees farenheit.
Cut biscotti into 1/2" wide strips and return, cut side down, to the baking pan (no Sil-Pat or foil needed at this stage). Bake for 10 minutes then flip over and bake for another 10 minutes.
Remove from oven and cool on the cookie sheet. Enjoy!