Biscotti

Biscotti

1 c. almonds, roasted and chopped
1 c. hazelnuts, roasted and chopped
1/4 c. sugar
1/2 c. unsalted butter, room temperature
2 eggs
1 tsp. vanilla
1 tsp. almond extract
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt

Cream together the butter and sugar in a mixer. Add eggs, vanilla, almond extract and blend well. In a separate bowl, combine the flour, salt, and baking powder.

Add nuts to the egg mixture and mix. Add flour mixture and stir until just blended.

Place half the dough on a large sheet of plastic wrap. Squeeze along the wrapped dough to form a log about 1.5 inches in diameter. Unroll the log onto a buttered cookie sheet. Repeat with other half of the dough, so you have two logs on your cookie sheet.

Bake in a 350 degree F. oven for 30 minutes, or until the logs are beginning to brown.

Allow to cool, slice diagonally into 1/2-inch slices. Place cut slices on cookie sheet and bake again until crisp. Can be frozen when cool.

Keep your fork

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