Almond Biscottis

If there’s something Dave and I can’t deny it’s late night cookies and tea. We usually get indulgent once 10:30 pm rolls around. And Dave being from England, naturally loves dunking his cookies into tea. I can’t tell if I like it or not. Sometimes I’m all for it and my cookie goes for a little swim and it’s soft, and chewy, and delicious. Other times I absolutely hate it because who likes drinking tea that has floating chunks of cookies in it? Anyways, instead of baking the basic chocolate chip cookie, I thought biscottis would be fun to make because they are known for being one of the best dunking cookies out there. Plus, they are so tasty and surprisingly easy to make. You should give this recipe a try! It surely won’t disappoint, especially if you’re into dunking too.

• 1 stick unsalted butter
• 1 cup sugar
• 3 eggs
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole almonds
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 3 tablespoons brandy

1. In a large mixing bowl stir together the sugar, melted butter, brandy, eggs, vanilla extract and almond extract.
2. Lightly toast the almonds in a toaster oven. Once they’re cooled, chop them up and add them into the mixture.
3. Add in the flour, baking powder, and salt and mix well. Cover dough and let it chill in the fridge for 30 minutes.
4. Preheat the oven to 350 degrees F. Using your hands form 12 inch by 2 inch loaves and place them on a baking sheet.
5. Bake for about 30 minutes or until golden brown. Let the loaves cool for 15 minutes.
6. Once the loaves are cooled, use a serrated knife and cut diagonally forming 3/4-inch biscottis.
7. Place the sliced biscotti on a baking sheet and bake for another 25 minutes. Let it cool and enjoy.