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Biscotti
3 Cups All-Purpose Flour
2 teas. Watkins
Baking Powder
1/2 teas. Salt
4 Eggs, slightly beaten
1 Cup Sugar
1/2 Cup Butter, melted
2 teas. Watkins Vanilla, Double Strength
1 1/2 teas. Watkins
Almond Extract
3/4 Cup Finely Chopped Blanched Almonds
Combine flour, baking powder and salt; set aside. Beat
together the eggs, sugar and melted butter; add
Watkins
Vanilla and Almond Extract. Add flour mixture, one third at a time; mixing
thoroughly each time. Fold in almonds. Spread half of the dough onto cookie sheet to form
a 12x3x1 1/2 inch loaf. Repeat with remaining dough. Bake at 350 degrees for 20 minutes or
just until starting to brown around edges; cool 10 minutes. Remove loaves from sheet and
place on cutting board. Cut across the loaf into slices 1/2 inch thick. Lay cookies cut
side down on the cookie sheet and return to oven for 12 minutes. Turn cookies over and
bake an additional 5 to 10 minutes or dry until crisp.
Don't forget to try it with other Watkins extracts and
flavors. The possibilities are endless. Enjoy!
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