almond biscotti

.5 cup Butter, unsalted
1.25 cup Granulated Sugar
3 large Egg, fresh, whole, raw
1 tsp Anise Extract (by ELENASAN)
2 cup Flour - Gold medal all purpose flour
2 tsp Baking Powder
1 dash Salt
.5 cup, slivered Almonds
2 fl oz Milk, 1%

1.In a large bowl, cream butter and 1 cup sugar until light and fluffy. add eggs, one at a time, beating well after each addition. Beat in extract. combine dry ingredient, gradually add to creamed mixture and mix well, stir in almonds.
2. Line a baking sheet with foil and grease the foil, divide dough in half, shape each portion in two 12x 3in. rectangles on foil. brush with milk, sprinkle with remaining sugar.
3. Bake at 375% for 15-20 minutes or until golden brown and firm to the touch. lift foil with rectangles onto a wire rack, cool for 15 minutes, Reduce heat to 300%.
4. Transfer rectangles to a cutting board,cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
5. Bake for 10 minutes. turn and bake 10 minutes longer or until firm. remove to wire racks to cool, store inan airtight container.

Serving Size: makes 3-1/2dozen

Number of Servings: 40

Recipe submitted by SparkPeople user RDZIEK.