Almond Biscotti Cookies
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
|All purpose flour||2 1⁄3 Cup (37.33 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Chocolate wafer crumbs||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Ounce, coarsely chopped and toasted (1 Package)|
|Vegetable cooking spray||1|
Beat eggs and egg white at high speed of an electric mixer 3 minutes.
Gradually add 1/4 cup sugar, beating at high speed.
Add almond extract, and beat 2 additional minutes.
Combine flour and next 4 ingredients in a medium bowl, stirring well; stir in almonds.
Slowly add egg mixture to flour mixture, stirring until dry ingredients are moistened.(Mixture will be stiff.)
Turn dough out onto lightly floured surface, and knead lightly 7 or 8 times.
Divide dough in half; shape each half into an 8-inch log.
Place logs, 4 inches apart, on a baking sheet coated with cooking spray.
Bake at 350° for 40 minutes.
Remove from oven, and let cool 15 minutes.
Using a serrated knife, cut each log diagonally into 15 (1/2-inch-thick) slices; place slices, cut side down, on baking sheet.
Reduce oven temperature to 300°, and bake 23 minutes.(Cookies will be slightly soft in center but will harden as they cool.)
Remove from baking sheet, and let cool completely on wire racks.