The only BISCOTTI I have ever liked

I just came from my first MOPS (Mother of Preschools) meeting, and I am so excited!  If you have never heard of MOPS it is basically an opportunity to sit and talk with a group of women, while the little ones are playing in classrooms near by.  I know, right? That alone is reason to sign up!  But on top of that we get to listen to amazing speakers, eat a yummy breakfast (which of course I can't wait to bake for) as we share, discuss, and encourage each other in becoming better women, wives, and mothers.

I have been wanting join this group for a couple of years and with the wait list (yes, it is that popular) and working I have not had the chance.  Until now!  I finally made the cut and took a year off of work, LOL!  No, I did not take a year off so I could join MOPS, although it is an added bonus.    And I must say it was kinda fun actually getting "grown up" ready and leaving my house alone, this morning.  A girl could get used this Friday morning meeting.

Anyways, I already have ideas of what I want to bring for breakfast when it is our tables turn to provide cook for the group.  My great aunt's biscotti! I love the idea of any cookie that can totally pass for acceptable breakfast or coffee snack.  But to be honest, I had never met a Biscotti that I DID like.  I find that most biscotti are dry and relatively flavorless. But when I tried my  great aunt's biscotti (I said I didn't like them, not that I wouldn't eat them) the recipe became a must have!  Since then I love any excuse to make these.  I would say they are shortbread meets a sugar cookie!  I know right, need I say more?

I hope you too find any excuse to make these cookies, and enjoy them as much as I do!

Biscotti

Ingredients:

1 cup butter
2 cups sugar
3 eggs + 1 yolk (save the egg white)
1 Tbs vanilla
4 1/2 cups flour
1 Tbs baking powder
1/2 tsp salt
1 cup slivered almonds

Method:

• Beat together butter, sugar, 3 eggs and 1 yolk, and vanilla.
• In a separate bowl mix together flour, baking powder, and salt. 
• On a low speed (so ingredients don't go flying everywhere) add the flour mixture to the butter mixture. Once combined add the slivered almonds.
• Divide the dough into 6 equal parts.  And shape each part into a log approximately 8"x2" and place on 2 cookie sheets, then brush the tops with the reserved egg white  (I like to use a silpat to ensure they wont stick or burn but you don't need one).

• Bake at 325 degrees for 30 minutes or until they are firm and golden brown.

• Remove from oven and place them on a wire rack to cool and set.
• Cut each log into 1/2" slices and lay them on their sides back on the cookie sheets.

• Return to the oven this time at 225 degrees for 30 minutes.  When 30 minutes is over turn off the oven and let the biscotti cool in the oven.  This will help them get nice and crunchy.  If you take them out after the 30 minutes you might end up with soft biscotti, and who wants to dip soft biscotti in coffee? 

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