Recipe: Warm and Cozy Almond Biscotti (with almonds and brown sugar)

Warm and Cozy Almond Biscotti
Makes about 2 dozen
Source: Jo Merrill

1/2 cup golden Crisco shortening
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
a pinch salt
1 cup slivered almonds*

*toasted at 350F (180C) for 6 to 8 minutes and coarsely chopped.

Pre-heat oven to 325F (160C). Grease two baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.

Combine shortening, granulated sugar, brown sugar, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs one at a time. 3. Combine flour, baking powder and salt. Add to creamed mixture. Mix at low speed just until blended. Stir in almonds.

Divide dough in half. Shape into flattened logs approximately 2-1/2 inches wide (6 cm), 1 inch (2.5 cm) high and 9 inches (23 cm) long. Place on prepared baking sheets.

Bake at 325F (160C) for 25 minutes. Remove from oven. Cool 5 minutes. Transfer carefully to cutting board. Cut logs diagonally into 1/2-inch (1 cm) thick slices with serrated knife. Return slices to baking sheet, cut side down.

Bake 10 minutes, or until bottoms are lightly browned. Turn over onto other cut side.

Bake 10 more minutes. DO NOT OVERBAKE. Remove cookies to foil to cool completely. Store at room temperature in airtight container.

Cynthia,

I don't know if this is the recipe you're looking for but maybe it will do if that one doesn't turn up.

Happy Baking,

Betsy
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