ALMOND BISCOTTI/ALMOND-CASHEW BISCOTTI

INGREDIENTS:
1/2 C butter, softened
1-1/4 C sugar, divided
3 eggs
1 tsp almond extract
2 C flour
2 tsp baking powder
Dash salt
1/2 C chopped almonds (cashews for the cashew biscotti)
2 tsp milk

DIRECTIONS:

1. In a large mixing bowl, cream butter and 1 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in almonds/cashews.
2. Line a baking sheet with parchment paper and grease the paper. Divide dough in half; spread each portion into a 12-in x 3-in rectangle on prepared pan. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown and firm to the touch.
3. Remove from oven and reduce heat to 300 degrees. Lift rectangles with paper onto a wire rack; cool for 15 minutes. Place on a cutting board; cut with a serrated knife at a 45 degree angle into 1/2 inch thick slices. Place slices cut side down on ungreased baking sheets. Bake for 10 minutes on EACH SIDE. Turn oven off; leave cookies in oven with door ajar to cool.

I drizzled mine with chocolate and white chocolate (1 C chocolate chips with 1 Tbl Crisco - melted in microwave and stirred until smooth).