Biscotti

2 cups flour
3/4 cup sugar
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup almonds

Cookie sheet with parchment paper or just lightly greased.

Preheat over to 300 F. Lightly toast almonds on either a cookie sheet in the oven or in a skillet. Make sure not to burn. This should take between 5 and 10 minutes. Set aside to cool. After cooling, crush with rolling pin or blender/food processor. Do not 'mince' or 'pulverize'.

Mix dry and wet ingredients separately. Add half of wet ingredients to flour mixture and mix. Stir in almonds then add rest of wet ingredients.

Divide mixture into two parts and roll each into a 'log'. Place on the parchment paper on the cookie sheet and bake in the oven for 35-40 minutes. Remove from the oven and place on rack for 10 minutes. Slice, using a bread knife, into 1 inch slices. Place back on cookie sheet and back each side for 10 minutes. Remove from the cookie sheet to let cool on the cookie rack.

Notes: The original recipe came from ilovetocookalot, a youtube site featuring 'Maria'.

I like my biscotti crunchy because every biscotti I've ever had has been crunchy. This one came out a little more soft like a cookie. The taste is fine but to make it crunchier it might be advisable to either do the second baking longer or slice the pieces a little thinner.