Almond (or hazelnut) Biscotti

Biscotti is so tasty dipped into a steaming cut of hot chocolate (or coffee, if that's your thing). These aren't going to break your teeth, however, like its Italian counterpart and can be eaten alone. Some end up too almondy for my taste, but this recipe is so good! Melt 1 c melted semi-sweet chocolate chips and a Tbsp coconut oil and dip bottoms or drizzle on top then let cool to harden, if you want to be extra fancy. Dark chocolate tends to be the "thing" with these. I love that they're easy, tasty and this recipe makes so many. Great for filling in the neighbor's holiday plates, a nibbler at a party or just for fun. We gave some to police officers and fire fighters with my son's preschool class and they were perfect! Had leftovers for the neighbors and they were a favorite! Thank you, Betty Crocker. Makes 40 cookies.

Almond (or Hazelnut) Biscotti

1 c hazelnuts or almonds, coarsely chopped
1 c sugar
1/2 c butter, softened
1 tsp almond extract
1 tsp vanilla
2 large eggs
3 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda

Chocolate for drizzling, optional

1. Heat oven to 350 degrees. Spread nuts evenly on a jelly roll pan. Bake uncovered 5 minutes until golden brown. Stir nuts, spread and bake another 5 minutes. Set aside to cool.
2. In a large bowl, beat sugar, butter, almond extract, vanilla and eggs together, or mix with a wooden spoon. Stir in flour, baking powder and baking soda. Stir in nuts. Knead 2 to 3 minutes or until dough is firm and nuts are mixed.
3. Divide dough in half. On same jelly roll pan you roasted nuts in, shape both halves into 3x10 inch bars, rounding edges slightly, with enough space for each to expand.
4. Bake 25 minute or until center is firm to the touch (not rock hard but doesn't feel mushy). Cool on pan 15 minutes; move to cutting board. With a sharp knife cut each rectangle crosswise into 1/2-inch slices.
5. Place slices, cut side down, on jelly roll pan. Bake 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack to cool.