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Almond biscotti

Time 1 hour
Yields Makes 3 1/2 dozen cookies
Almond biscotti
1

Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.

2

In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.

3

Put the dough on a floured board and divide it into thirds. Roll into logs about 1 1/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about 3 inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.

4

While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.

Adapted from “A Platter of Figs and Other Recipes,” by David Tanis. Biscotti will keep for weeks in an airtight container.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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