Almond Biscotti

This is another one of those recipes learned at the side of our grandmother.  Stopping her at each ingredient to try to measure and record each.  Many cherished memories were made baking and cooking with Grammy.

• 3 c flour
• 1 T baking powder
• 1 t salt 1 c almonds, chopped and roasted
• 8 ozs. butter
• ¾ c sugar
• 1 T lemon peel, grated
• 3 large eggs
• 1 t vanilla extract

Preheat the oven to 350 degrees.

Line two large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In a large bowl, place the butter, sugar and lemon peel and mix on medium speed until incorporated.  Mix in the eggs, one at a time, beating after each egg.  Add vanilla extract and mix.  Add almonds and stir.

Add the flour mixture to the butter mixture a little at a time, mixing well.

On one baking sheet, lay out the dough in two flat logs with at least two inches in between logs.  Bake for 15 minutes.

Remove logs from oven and cut logs into ½ inch slices.  Using both prepared baking sheets, place the sliced biscotti between the two sheets and return to the oven for 15 minutes.  Remove the biscotti once more, flip and bake for another 15 minutes. If the biscotti slices are browning quickly, no need for second baking.