6 Tbsp earth balance butter, room temperature
2/3 cup sugar
1/4 tsp salt
1 tsp almond extract
2 cups all purpose flour
1 1/2 tsp baking powder
Preheat your oven to 350.
Line a cookie sheet with parchment paper.
Mix together the butter, sugar, salt, and almond.
Beat in the eggs.
Add the flour and baking powder.
Put the dough on the cookie sheet, and shape into a log that is roughly 1" thick, 5" wide, and 12" long.
Bake for 25 minutes.
Remove the biscotti from the oven and allow it to cool for about 20 minutes.
Using a bread knife, cut the biscotti into pieces that are about 3/4 of an inch wide.
Place the biscotti on its side, and bake for 10 minutes.
Flip the biscotti over and bake for another 10 minutes.
Allow your biscotti to cool completely; they'll crisp up after they've cooled.
After your biscotti have cooled completely, you can drizzle or dip them in chocolate, or leave them plain.
On Fridays, I get the baking itch. This week, I decided to satisfy my need to bake by making some almond biscotti. The recipe I used was rather simple, and the biscotti were almost perfect. The middle pieces weren't quite as crunchy as I wanted. To remedy this, I could've baked them a bit longer for the second time, and I could have cut them a little thinner. Overall, these cookies went well with my post-dinner coffee.