3 cups plain flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2 cups almonds
2/3 cup of softened room temperature butter
Heat the oven to 180 degrees. Line two large baking trays.
In a large bowl mix flour, salt and baking powder, set aside.
In your Mixmaster add butter and sugar cream till light and smooth.
Add the eggs one at a time beating the between each addition.
Add the vanilla extract and the almond extract beat to combine.
Now fold the dry ingredients to the wet ingredients by hand, just till the flour is incorporated.
Lastly add the almonds mix gently till evenly spread throughout the batter.
Divide your dough equally and place one half of the dough on to a floured board and form a flat long log and place on baking tray do the same with the remaining dough leaving about a 4 inch gap between logs.
Place on the middle rack of the oven and bake for 30 minutes.
Remove from oven and close oven door. DO NOT TURN THE OVEN OFF.
Let the logs cool for 15 minutes then slice at an angle about 1/2 an inch thick or thinner and place lying down back on the baking tray and bake for 10 minutes.
Remove from the oven and turn the biscotti over and bake for another 10 minutes.
Remove from the oven and place the biscotti on a wire rack and cool completely.
Store in an airtight container.
Will keep for more then a month at room temperature. Enjoy
Prepared, tried and tested by: Sadsac Sadsac