Almond Biscotti

Makes 2 dozen

1 1/2 cup almonds, toasted (Toast your almonds ahead of time in a 350 degree oven on a cookie sheet for 12-15 minutes. Allow to cool and then chop coarsely.)
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1/2 tsp cinnamon
½ cup butter, room temperature
¾ cup sugar
1 tsp almond extract
1 tsp vanilla extract
Optional: 1 cup chocolate chips or your favorite chocolate cut into chunks, to drizzle on your biscotti.

In a bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Whisk together to combine.

In a different work bowl or the bowl of a mixer, beat together the butter and sugar until creamy. Add the vanilla and almond extracts, and then the eggs. Beat again until well combined.

By hand, stir in the almonds, and then incorporate the flour mixture. Cover the dough with plastic wrap and chill in the fridge for 15 minutes or so.

Remove the dough from the fridge and divide it in half. Shape the dough into two logs, about 12 inches each, onto two cookie sheets lined with parchment paper. Flatten the logs a bit before you bake them.

Bake in a 350 degree oven for 25 minutes until just slightly golden.

Remove from the oven and let rest for 5 minutes.

On a cutting board, with a sharp knife, cut the logs on the bias into ½ inch slices and arrange them back on the cookie sheets.

Bake for 10 more minutes, flip the biscotti over and bake for another 5 minutes. Remove from the oven and let cool.

If you would like to drizzle chocolate on some of your biscotti, melt it either over a double boiler or in short bursts in the microwave, stirring in between blasts to melt evenly. Put the melted chocolate into a baggie and snip just the very tip off of one corner, and then pipe your drizzle onto your cookies.

Great with biscotti, a cozy hot beverage option with a holiday feel to it is to simply heat your milk and add ¼ tsp of ground cardamom, 1/8 tsp ground nutmeg, ½ tsp of cinnamon, and maple syrup to taste. 

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