Almond Biscotti

Directions

1. 1
   Preheat oven to 325 degrees F. Lightly grease two cookie sheets;(I use parchment paper), set aside.
2. 2
   In a large bowl, stir together flour, sugar, baking powder and salt.
3. 3
   Make a well in the center of the flour mixture.
4. 4
   Add eggs and egg yolks to the well; stir into flour mixture.
5. 5
   Add butter (cooled).
6. 6
   Stir until dough starts to form a ball.
7. 7
   Stir in nuts.
8. 8
   Turn out dough onto a lightly floured surface; divide into three equal portions.
9. 9
   Shape each portion into a 14-inch-long log.
10. 10
    Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1 1/2 inches wide.
11. 11
    Bake for 20 to 25 minutes or until firm and light brown.
12. 12
    Cool on cookie sheets on wire racks for 15 minutes.
13. 13
    Transfer logs to a cutting board.
14. 14
    Use a serrated knife to cut each roll into 1/2 inch-thick slices.
15. 15
    (Do not saw, gently press down) Place the slices, cut sides down, on cookie sheets.
16. 16
    Bake for 8 minutes.
17. 17
    Turn slices over; bake for 8 minutes more or until crisp and golden brown.
18. 18
    Transfer cookies to a wire rack and let cool.
19. 19
    Makes about 84 cookies.
20. 20
    To store: Layer cookies between sheets of waxed paper in an airtight container; cover.
21. 21
    Store at room temperature for up to 1 week.
22. 22
    Or freeze for up to 3 months.