Almond Biscotti

1/2  cup		Margarine
1-1/4  cups		Sugar
3		Eggs
1  teaspoon		Vanilla Extract
2  cups		All-Purpose Flour
2  teaspoons		Baking Powder
1  dash		Salt
1/2  cup		Almonds
2  teaspoons		Milk

Tip: Click on the ingredient links to learn the nutritional information for all the Almond Biscotti ingredients. The serving size for any ingredient in Almond Biscotti may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.