Almond Vanilla Biscotti
Try this amazing recipe for classic Almond Vanilla Biscotti that is sure to be a favorite!
Parchment Lined Baking Sheet
PREHEAT the oven to 350°.
MIX together the flour, baking powder and salt in a standing mixer with the paddle attachment.
BEAT in eggs, sugar, butter and extracts, and then the almonds on low speed.
DIVIDE the dough in half and form a log on 2 Reynolds Kitchens® Cookie Sheets with Parchment Lining and bake for 20 to 25 minutes or until dough is firm and gives slightly when pressed.
COOL for 20 minutes then using a serrated knife cut ¼ inch pieces and put them back on the baking sheet and bake for 15 minutes flipping them ½ way through to crisp up.
COOL before serving.