Almond Biscotti Cookies

These are Italian dipping cookies that are
easy to make and taste great in coffee or tea.
I crush up the almonds here to retain a more
cake like bite to these Italian cookies.

Ingredients:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed almonds
3/4 cup sugar
3 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Preheat oven to 375 degrees F.
Mix eggs, milk, sugar, vanilla and
almond extracts in a large mixing bowl.
In another bowl combine flour with the
salt, baking powder and crushed almonds.
Add the dry mixture into the wet and
combine to make a thick batter.
Not to wet and not to dry.
Remove batter to a parchment paper lined
baking sheet and form into a long log.
Shape into a half moon along the way.
Bake for 40 minutes and remove to cool.
Reduce oven temperature to 325 degrees F.
Cut log into 1/2" cookie slices and
place the biscotti cookies cut side down
on baking sheet and bake until browned,
turning over once during baking.
Remove and store in sealed container.