Biscotti Recipe of the Month: Basic Biscotti Next month's recipe will be: Cappucino Biscotti Dipped

BASIC BISCOTTI

3 tablespoons butter, softened
¼ cup white sugar
¼ cup firmly packed brown sugar
2 eggs
2 cups flour
1 teaspoon lemon extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cup almonds, roasted and chopped

Preheat oven to 350 F. Spray your baking sheet with PAM or use parchment paper, which you don't have to grease at all. Beat the butter and sugars until fluffy. Add the eggs and lemon extract until smooth. Combine the flour, baking powder, baking soda and almonds and gradually add to the egg mixture. On a floured board, divide the dough in half. Roll each half into a 12-inch loaf. Place both loaves on baking sheet leaving some room between them. With your hands, flatten the loaves down. Bake for 20 minutes, or until firm and lightly browned. Remove from the oven. Cool slightly while reducing the oven to 325. Carefully cut the loaves into slices. Place cut side down on sheet and return to oven and bake for 15, turning cookies once.

Yield: 24 biscotti