Ingredients
2 C Flour
1 C Sugar
1 C Butter or Margerine Softened
3 Eggs
2 tsp Baking Powder
1 tsp Anise or Vanilla
Toasted Whole Almonds Cut into halves.
Preparation
In mixing bowl combine ingredients, except Almonds, and kneed cookie dough with dough hook or beat on low until smooth. Stir in almonds.
On cookie sheets spoon into rows about 2" wide and 1" high the width of cookie sheet. Allow 4" between “loaves”
Bake 400 for 10-12 minutes until light brown and somewhat firm. Cool and slice diagnolly 1" thick.
Place biscotti on side on the cookie sheet and return to oven. Bake at 400 until brown on sides, about 7-9 minutes.
Cool on rack and enjoy!
