- Cream together butter and sugar with electric beater. Add one egg at a time + vanilla & almond essence. Fold in flour – add nut mix last.
Divide up mixture into two halves.
- Take wax paper and shape dough into long loaves 2” x 10 to 12” each – flatten top so that loaf is 1 inch high. repeat oven to 350o C . Place loaves on baking pan and
bake in center of oven for 30 mins. Take out and cool for 15 minutes. Take a sharp knife and slice loaves carefully into 1” slices (Wipe the knife periodically with a damp paper towel while slicing). Spread
the slices apart, lay them on their side and bake for another 15 minutes. Switch oven off. Turn slices over and let them cool in the oven. Biscotti
should be super crunchy (since oven temperatures vary – you may have to experiment with the timing).
TIP: It’s hard to shape the dough with your hands as it is sticky. Use the wax paper to pat down and shape loaf – then roll it out into baking sheet. Oh, I use the butter left on the butter wrapper to lightly grease baking sheet.
I have shared this recipe with several friends. If you try it – please let me know how it turned out and send me a pix to post here!