Nutty Biscotti

If you've ever wanted to try your hand at making biscotti, this is the recipe for you. I once thought biscotti would be a chore to make, but honestly, it's one of the simplest cookie recipes you'll find. Simply mix, bake, and slice.

This recipe is similar to traditional Jewish Mandlebrot. Great with coffee or a cold glass of lactose-free milk.

Makes 25 cookies

1 cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
½ cup walnuts, crushed
sliced almonds, for garnish

Preheat oven to 325 degrees F.

In a large bowl, whisk together flour, sugar, and baking powder.

In a separate bowl, beat the eggs and vanilla extract until the yolks are combined with the whites. Add the eggs to the flour mixture and mix well.  Gently fold in walnuts.

Divide dough in two and shape into 2 loaves. Sprinkle the tops of the loaves with slice almonds. Bake on a cookie sheet for 35 minutes.

Let cool on a cooling rack for 20-30 minutes, then cut into 1-inch-thick biscotti cookies.

These cookies are great for breakfast or dessert. Serve with coffee or a cold glass of lactose-free milk.