Ambrosial almond biscuits

Twice-Baked Biscotti

Makes 3 dozen cookies

2 cups all-purpose flour

2/3 c sugar

1 ½ teaspoon baking powder

¼ teaspoon salt

1 tablespoon grated lemon zest

5 tablespoons cold, unsalted butter, cut into bits

2 eggs

½ teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole unblanched almonds

• Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  In food processor, combine flour, sugar, baking powder, salt and lemon zest.
• Add butter and pulse until mixture resembles coarse meal.  Add eggs, vanilla and almond extracts.  Pulse just to blend.  Transfer to a bowl.  Lightly knead in almonds.
• Transfer dough to a lightly floured surface and divide in half.  Shape each half into a 10-inch log about 1 ½ inches wide.  Place 3 inches apart on baking sheet.
• Bake until logs begin to turn golden, about 25 minutes.  Remove from oven and let cool to touch on a wire rack.
• Raise oven temperature to 400 degrees.  Transfer logs to a cutting board.  Using a very sharp knife, cut each log into 18 equal slices.  Lay slices cut side down on same pan and bake for 7 minutes.  Turn off oven and turn cookie over.  Return to oven until golden and crisp, 10-15 minutes.  When cool, store in an airtight container.

Many, many thanks to Gretchen for baking and bringing this delicious Italian treat to our meeting.  I immediately scarfed down all remaining biscotti after everyone left!