Biscotti

A divine Italian almond biscuit that is twice baked. I love dunking these in a mug of coffee.

Prep Time 10

Cook Time 45

Total Time 55

Servings biscuits

Combine all the ingredients in a mixing bowl and stir to combine.
2 1/2 cups all-purpose flour, 1 cup sugar, 2 large eggs, 1/2 cup almonds, 1 tsp baking soda, 1/4 tsp Salt
When the dough becomes too stiff to stir, work with your hands until the ingredients are thoroughly combined.
Divide into 4 parts and roll each into a log shape about 1 inch (2.5 cm) thick.
Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax paper.
Bake in a preheated 350F (180C) oven for about 30 minutes, until lightly browned.
Remove from the oven and leave the oven turned on.
Cut into 1/2 inch (1 cm) slices while still warm and return to the oven.
Bake an additional 10 to 15 minutes, until crisp and golden brown.
Cool completely and store in an airtight container.
Will keep for several weeks in sealed container.

These are best dunked into a piping hot mug of coffee.