Italian Biscotti Cookies

This Italian Biscotti Cookies recipe is versatile. Although the classic was made with Anise flavoring you can change the flavor and nuts to anything you like. Maple, pecan, lemon, almond, chocolate , dip them or glaze the edge..

Ingredients;
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1/4 TSP salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed firm
2 eggs
1 TSP almond extract or any kind you  like
3/4 cup almonds or any nuts you like or omit them
**If you want to  make these chocolate, add 3 heaping TBLS unsweetened cocoa and a 1/4 cup mini semi sweet chips to the flour mixture.
**Bakers makes chocolate chips in a microwavable cup. It’s great for dipping.

GLAZE;
Mix togther…..
1 cup confectioner’s sugar
1 TBLS melted butter
1/2 TSP almond extract or any kind you like
4-5 TSP milk

Heat the oven to 350. Combine the dry ingredients and set aside.   Cream the butter, sugars, then add the extract and eggs. Mix until well combined.  Add the nuts and mix until just combined.
Divide the dough in 1/2 and on a floured surface roll into 1.5 ” thick and about 12″ long logs.  Place on a sheet pan lined with parchment paper is best.  Bake for about 20-25 mins until lightly brown and the logs have cracks in them.  Let cool for about 15 minutes before slicing them with a serrated knife on a slight angle about 1/2 ” thick.  If you want to toast them lay them on the side in a sheet pan and bake at 375 for about 5 minutes turning them once.  Let them cool and then glaze the edge, dip them in nuts, chocolate or whatever you like.