“I LOVE biscotti and was so excited when a friend shared this with me years ago, and I found out how easy they are to make. (Hint: don't pay $2.00 a cookie at the coffeehouse any more!!) These are great as is, or dip the bottom edge of each cookie in melted chocolate (mmm... dark chocolate) Note: the prep time includes cooling times”
READY IN:
2hrs 35mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Combine butter, sugar and eggs, mixing well. Beat in vanilla and almond extract.
  2. In separate bowl, combine flour, baking powder, baking soda and mix well. Add to egg mixture and beat until combined. Add in nuts and stir well. Batter will be very stiff and sticky. Cover the bowl and refridgerate at least 1 hour, or overnight.
  3. 2. With floured hands and on floured board, divide the dough into two portions and roll each into a loaf about 12" long.
  4. 3. Grease a large baking sheet and place both loaves on the sheet, leaving at least 3" between the loaves. Flatten each loaf slightly, and as evenly as possible ( they will resemble loaves of french bread.).
  5. 4. Placed in a preheated 400 degree oven and bake 20 minutes, or until firm to the touch.
  6. 5. Remove baking sheet from oven to rack to cook slightly. Lower oven temp to 360.
  7. 6. While the loaves are still warm, but cool enough to handle, slice them into diaganol slices about 1/3" thick. Arrange the slices on one end on ungreased baking sheet (I use the same one) and return to oven to bake at 360 for 15 minutes or until firm. Do not let them brown or they will be burned tasting!
  8. 7. Remove cookies to wire rack and cool completely.
  9. Chocolate Glaze: Dip bottom edge in melted white or dark chocolate. Drain slightly and lay cookie on it's side on wax paper to cool.
  10. Store in an airtight container. Lasts for a couple weeks. Great for gifts !

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