Almond Biscotti Cookies
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Almond extract||1 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), chopped, slivered|
Preheat oven in Convection Bake to 350°F (*325°F).
Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
Beat eggs until thick and light-colored. Add almond extract. Gradually beat egg mixture into flour mixture. Fold in almonds.
Using 70 scoop or a teaspoon, drop cookies onto lightly greased baking sheets. Using a flat bottom glass dipped in flour or sugar, flatten cookies to 1/4" thickness.
Convection Bake for 12 to 14 minutes or until lightly browned. Remove cookies from oven, turn cookies over on cookie sheet and cool. After cookies are cool, place in oven and Convection Bake for 15 minutes.