The Sweet Magnolias Cookbook (50 page)

¾ cup sugar

½ cup butter, softened

2 eggs, beaten

2 teaspoons almond extract

2½ cups all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

²
/
₃
cup coarsely chopped toasted almonds

Milk

Preheat oven to 350°F.

Line cookie sheet with nonstick aluminum foil or parchment.

In a large mixing bowl, using an electric mixer, cream sugar and butter until light and fluffy.

Add eggs and almond extract. Mix well.

Combine dry ingredients except nuts, and add to dough. Dough will be very stiff. Stir in nuts by hand.

With floured hands, divide dough in half. Shape each half into a log measuring 14" × 3". Place logs, several inches apart, on prepared cookie sheet. Smooth the top of each. Brush with milk, then sprinkle with additional sugar.

Bake 25–30 minutes, until golden brown.

Remove from oven. Reduce oven temperature to 300°F.

Carefully transfer loaves to cooling rack. Cool 10 minutes.

Carefully transfer to cutting board. Using assertive force, slice on the diagonal into ¾" slices.

Place upright on baking sheet, allowing a bit of space between pieces. Bake at reduced temperature 20 minutes (to dry out biscotti).

Remove from oven, and transfer to cooling racks. Cool thoroughly. Store airtight up to 1 month. Freezes beautifully.

Note: These Italian twice-baked cookies are simple to make. They're a bit time consuming but well worth the effort. They are best enjoyed with a cup of coffee, cappuccino, hot tea, port or dessert wine. Go ahead and dunk them. Although the little old genteel ladies of Charleston might not agree, it's well accepted to do so.