Directions

1. Preheat oven to 350 degrees Fahrenheit. Spread almonds on an ungreased cookie sheet and bake for about 10 minutes until golden brown. Stir occasionally. Let toasted almonds cool. In a large bowl combine sugar, butter, almond extract, vanilla, and eggs. Beat until well blended. Stir in almonds. Place dough on lightly floured surface and gently knead for 2-3 minutes. Divide dough in half and shape into 10×3 loaves. Make the corners rounded. Bake about 25 minutes or until the center of loaves are hard to the touch. Cool on the cookie sheet for 15 minutes then place on cutting board. Cut into 1/2 inch slices going crosswise. Then place slices cut sides down onto cookie sheet and bake for another 15 minutes, just enough so that the biscotti is light brown. Immediately move biscotti onto cooling rack. Also you can substitute hazelnuts for almonds if you prefer.