Italian Biscotti Cookies
Recipe courtesy of Louisiana Kitchen & Culture
Makes 16 to 20 cookies
Sift flour with baking powder and set aside
Beat together butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add remaining ingredients in order given, adding flour mixture and almonds last. Mix to form a stiff dough. Divide dough into 2 or 3 portions and form into long rolls the length of a cookie sheet. Place rolls several inches apart on greased cookie sheet.
Bake in a preheated 350°F oven until lightly golden in color (about 20 to 25 minutes).
Remove from oven and cut while still warm into 3/4-inch diagonal slices (it helps to use a long serrated knife).
Place the cut side down and toast in oven for about 8 minutes (4 minutes each side) or until a light brown color.
Serve with coffee or milk for dunking.