Who wouldn't love to receive a package of homemade Italian Biscotti this holiday season? Biscotti originated from the Italian city of Prato. Traditionally served with espresso or cappuccino, the twice-baked biscuits also taste great with a cup of hot cocoa. Buon Natale!

Almond Biscotti

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 stick butter, softened

1 cup sugar

2 eggs

3/4 tsp anise extract

3/4 cup sliced almonds

Preheat oven to 350 F. Line a cookie sheet with parchment paper.

In a large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition then add anise extract to combine. In a medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to the butter mixture, stir in almonds until combined.

Smooth dough into log and bake on a parchment-lined baking sheet for 25 minutes or until golden and firm to the touch. Cool completely, approximately 20 minutes and reduce oven temperature to 325 F.

Using a serrated knife, cut cooled log on the diagonal into 3/4-inch thick slices. Place slices on a parchment-lined baking sheet. Bake 10 minutes on each side, until slightly brown. Remove to a rack and cool. Store cookies in an airtight container for several weeks.


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