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This recipe for ALMOND BISCOTTI, by , is from Tina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Hannigan


4 1/2 cups of Flour
1 Tablespoon of Baking Soda
1/2 Teaspoon of Salt
2 Sticks of Butter
8 Ounce can of Almond Paste
2 Cups of Sugar
4 Large Eggs
1 Tablespoon of Vanilla or Almond Extract
1 Cup Sliced Almonds

Cream together butter, almond paste, sugar, eggs and vanilla or almond extract..
Add dry ingredients and then stir in almonds.
Lightly grease two large baking sheets.
Preheat oven to 325.
Roll biscotti dough into 4 logs. Place 2 on each cookie sheet.
Bake 30-40 minutes or until golden brown.
Let cool for a little then slice into desired size cookies.
Lay cookies on their side and return to the oven for an additional 15 minutes or until toasted.




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