Day 103

I am grateful for almond biscotti.

Not only is it a great treat with coffee or tea, but it's a cinch to make and makes a lovely gift. Yay for the Italians!

Here's a good recipe, just for funzies:

1/2 cup butter, softened

1 1/4 c. sugar, divided

3 eggs

1 tsp vanilla

2 1/4 c. flour

2 tsp baking powder

Dash salt

1/2 cup chopped almonds

2 tsp milk

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12” x 3” rectangles on foil. Brush with milk and sprinkle with remaining sugar.

Bake at 375 for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300. Lift rectangles with foil onto wire rack; cool 15 minutes. Place on a cutting board; slice diagonally 1/2" thick. Place slices with cut side down on ungreased baking sheet. Bake 10 min. Turn cookies over; bake 10 min more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.

Thank You, Lord, for sweet treats!