Biscotti are baked twice - - in fact, that's what their name means - - so they are crisp, not soft as we normally imagine a cookie to be. Great for dipping in coffee, especially if they are "elderly," which is unlikely because they're so good they're devoured the first day unless you hide some.

Note: Whole almonds are kind of tricky to cut without demolishing the cookie, so I recommend the slivered almonds (they're little "sticks") if you can find them. Otherwise sliced are just fine; usually these do not come blanched.

3 eggs
1 c sugar
1/2 stick oleo, melted
1 t almond extract


2 c flour
2 1/2 t baking powder
1 c slivered blanched almonds (about 6 oz.) (or sliced or whole unblanched)
1/8 t salt

Add to above. Dough will be sticky.

Put a piece of Saran Wrap right down on the surface of the dough. Chill about 30 minutes so it's easier to work with.

Shape dough into logs about 1/4" high and 2" to 2 1/2" across. Transfer carefully to a greased cookie sheet.

Bake logs at 350 degrees for 35-45 minutes.

Remove from oven. While warm, slice crosswise into cookies 1/2" to 3/4" thick with a very sharp knife with a thin blade.

Put cookies back on the sheet, cut surfaces up.

Bake 5 minutes on one side. Turn the other cut surface up and bake 5 minutes more.

Yield: 3 dozen.

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