Biscontti

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Toast almonds about 10 minutes.
3. 3
   Stir occasionally.
4. 4
   In a large bowl, measure 1 1/2 cups flour and add next 7 ingredients.
5. 5
   With mixer at low speed, beat ingredients until just mixed.
6. 6
   Beat mixture 3 minutes at medium speed.
7. 7
   Stir in remaining flour.
8. 8
   Wrap dough with plastic wrap and refrigerate 1 hour or freeze 30 minutes.
9. 9
   Grease large cookie sheet.
10. 10
    Divide dough in half on well floured surface.
11. 11
    Shape each half into a 10 x 3-inch loaf.
12. 12
    Place both halves 2-inches apart.
13. 13
    Bake 25 minutes. Remove from oven and with serrated knife, cut loaves into 3/4-inch slices.
14. 14
    Lay slices on same cookie sheet.
15. 15
    Bake for 5 more minutes. When cooled, cookies can be dipped in or drizzled with melted chocolate, if desired.
16. 16
    Makes 2 1/2 dozen.
17. 17
    Contains 125 calories and 3 g. fat each (without chocolate).