Baldin Pramer > wrote:

>I have tweaked my biscotti recipe, and I think it is ready for external
>review.
I'll just throw ours in. Although, I must admit, we use the 3
extracts in closer to tablespoon amounts than teaspoon.
3 cups flour
2 tsp baking powder
1/2 tsp salt
4 beaten eggs
1 cup sugar
1/2 cup melted and cooled butter
2 tsp REAL vanila extract
1 tsp almond extract
2 tsp anise extract
1/4 cup sliced or slivered almonds, toasted with a little butter
Combine flour, baking powder and salt. Beat in eggs, sugar , butter
and the extracts. Fold in the almonds. Spread 1/2 the batter onto a
non-ctick cookie sheet into a 12-inch long by 3-inch wide by 1/2 inch
tall loaf. Repeat with the other half. Bake at 350 F for 20 minutes
or until edges start to brown a little. Place on rack, cool 10
minutes. Cut across each loaf into 1/2 inch diagonal slices. Place
back on cookie sheets and return to oven for about 12 minutes, or
until top browns a little. Turn all over and bake another 5 or 10
minutes until they are browned. Put back on rack and let cool
completely. Dentures are not suggested.