Almond Biscotti

1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 tsp each vanilla and almond extract
2 3/4 cups all-purpose flour
1 1 /2 tsp baking powder
1/4 tsp salt
1 cup unbleached almonds
1 tbsp icing sugar

In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, then vanilla and almond extract. In separate bowl, whisk together flour, baking powder and salt; add to butter mixture all at once, stirring just until combined. Stir in almonds.

Divide dough in half; with floured hands, shape each half into log about 12 inches (30 cm) long. Place, about 4 inches (10 cm) apart, on parchment paper-lined or greased rimless baking sheet; flatten each until about 3 inches (8 cm) wide, leaving top slightly rounded.

Bake in centre of 350 F (160 C) oven for about 30 minutes or until firm and tops are just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; with serrated knife, cut into 1/2-inch (1 cm) thick slices. Stand slices upright on two rimless baking sheets. Return to oven; bake for 30 to 40 minutes or until dry and crisp. Let cool on pans on racks. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.) Dust with icing sugar just before serving. Makes about 40 cookies.

Source: The Complete Canadian Living Cookbook, 2001