February 19, 2020
Cinnamon Almond Biscotti
By: Donafaye Zoll
Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s recipes. We hope that you enjoy this month’s recipe!
3/4 cup butter
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sliced almonds
Melted chocolate or almond bark, optional
Preheat oven to 350⁰. Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the almonds. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in a preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.