Almond Biscotti

Last weekend we went grocery shopping, usually we do not buy any cookies the reason being that we buy it in the heat of the moment, but when the cookies come home they would be lying on the table top or the cupboard. We do not eat it and at last they find their way to the garbage bin. But last week my husband wanted to buy almond biscotti. We went to the cookie aisle to look for the almond biscotti but there were none on the shelf.

Well during the week I thought it would be a good idea to make almond biscotti. I was not sure if it would turn out good. With a little effort and a lot of thought I finally got around to baking them. Here is the recipe.

Ingredients

• 1 1/4 Cup All Purpose Flour


• 1/2 Cup Butter (I used salted butter)


• 1 Egg


• 1/4-1/2 Cup Cane Sugar +1/4 Cup Cane Sugar


• 1 Tsp. Baking Powder


• 1 Tsp. Vanilla Essence


• 1/4 Cup Sliced Almond


• 2 Tsp. Milk

Method

In a mixing bowl, cream butter and 1/2 cup sugar. Add egg, beat well after addition. Stir in vanilla essence. Combine dry ingredients; add to creamed mixture. Stir in almonds.

Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.

Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.

Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes.

Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet.

Bake for 10 minutes. Turn cookies over; bake 10 minutes more.

Turn oven off. Store in airtight container once the biscotti is completed cooled.

Tips: I used more all purpose flour as the dough felt a bit soft. The sweetness can be changed according to taste. If you use 1/4 cup of sugar it is good for the sugar conscious, but 1/2 sugar is just about right. Use sugar as per your taste.