Who wouldn't love to receive a package of homemade Italian Biscotti this holiday season? Biscotti originated from the Italian city of Prato. Traditionally served with espresso or cappuccino, the twice-baked biscuits also taste great with a cup of hot cocoa. Buon Natale!
2 3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 cup sugar
3/4 tsp anise extract
3/4 cup sliced almonds
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
In a large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition then add anise extract to combine. In a medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to the butter mixture, stir in almonds until combined.
Smooth dough into log and bake on a parchment-lined baking sheet for 25 minutes or until golden and firm to the touch. Cool completely, approximately 20 minutes and reduce oven temperature to 325 F.
Using a serrated knife, cut cooled log on the diagonal into 3/4-inch thick slices. Place slices on a parchment-lined baking sheet. Bake 10 minutes on each side, until slightly brown. Remove to a rack and cool. Store cookies in an airtight container for several weeks.