Makes 2 Dozen Slices
4 Ounces (1 Stick) Unsalted Butter, Room Temperature
1 Cup Granulated Sugar
3 Large Eggs, Room Temperature
1 Teaspoon Pure Vanilla Extract
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1 Cup Chopped Almonds
Preheat oven to 375° F with the rack in the middle of the oven.
In a small bowl whisk together the flour, baking powder and the salt.
In the bowl of an electric mixer (fitted with the paddle attachment) cream the butter and sugar until light and fluffy. Add the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add vanilla. Mix in the dry ingredients. Mix well and add the chopped almonds. Mix well.
Transfer the dough to a parchment lined cookie sheet pan and make two long loaves, spacing several inches apart.
Bake for 15 – 20 minutes. Remove from oven and let cool 10 minutes. Slice the loaves into ½ inch to ¾ inch slices and lay cut side down onto a unlined cookie sheet pan. Bake for 10 minutes. Flip slices over onto the other cut side and bake for an additional 10 minutes or until the slices have firmed up and are toasted. Remove from pan and cool on a wire rack.
Cookies will keep in an airtight container for at least a month. (These slices are so good that they most likely will be eaten in a day or two).
Hints and Tips: I have two copies of this recipe both with Aunt Lena’s name as the author but one has 15 drops of anise. If you like anise flavor go ahead and give it a try.
The dough is extremely soft, a lot like a stiff batter. I suggest you flour your hands when making the logs. This will help a lot. Making the logs was the most difficult part of this recipe.
When I baked the logs side by side with a few inches of separation, they spread out and touched each other. At first I thought this was a problem but it turned out to be exactly what should happen. When I took them out of the oven after the first baking I ran a knife down the middle to separate the two loaves. When I cut the loaves into slices the fact that they were touching did not matter. Cutting into slices was very easy. In fact, these slices cut better than any other Biscotti I’ve made in the past.
Making these recipes puts me in quite a nostalgic mood and that’s a good thing. It brings me back to my childhood and growing up among strong, wonderful, talented Italian women. I can only try to emulate them as I am getting older. To our Mothers and Aunts and all the people we love, we toast you with an Almond Slice.
