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One package will make approximately 30 - 4" (10 cm) Biscotti.
Preparation Time: Approximately 5 minutes.
Directions:
Cream 1/2 c. (125 ml) of room temperature Butter or Margarine for 30 seconds. Add 1/4 c. (60 ml) of the flour and almond mix from the package. Blend well. Add 1 large egg. Cream well. Add another 1/4 c. (60 ml) of the flour and almond mix. Blend well. Add a second large egg. Cream well again. Add another 1/4 c. (60 ml) of the flour and almond mix and then the third egg. Blend well. Add 1/2 tsp. (2.5 ml) of Vanilla Extract. Blend well again. Add remaining contents of the flour and almond mix from the package. Blend as well as possible. Dough will be quite crumbly. Finish mixing and kneading by hand. Knead slightly on the counter top to ensure all ingredients are well blended.
Divide the dough into 3 equal balls. Roll into 12" (30 cm) logs, approximately 1 1/2" (3.8 cm) in diameter. Place on a slightly greased 12"x18" (30cm x 45cm) cookie sheet and flatten slightly. Bake for 20 minutes at 350°F (180°C). Let cool for 10 min. Using a serrated knife, cut logs diagonally into 1" (2.5 cm) slices. Place cut pieces on cookie sheet with cut side down. Bake again for 20 min. Recipe makes approximately 30 - 4" (10 cm) Biscotti. Cool and Enjoy!
Store Biscotti at room temperature in a tightly closed container. They keep for a long time. They taste even better after 2 to 3 days. Biscotti also freeze well.
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