Is there any cookies better than Christmas cookies? The answer is just plain old no. There is nothing better, or more Italian, than a big old tray of cookies after dinner with coffee, espresso, & a little Sambuca or Limoncello. Ahh I love Italian family dinners.
One of my aunts does most of the cookie baking during the holidays. I think a lot of families have one person who is the cookie connoisseur, & she is definitely ours. A few years ago she made all of her nieces a little cookie cookbook & it is one of my favorite gifts I have gotten. It is such a treasure to have all of her cookies together in one place.
Now I have been pretty honest… I not the best baker. But one of my 30 goals by 30 was to become a decent baker. I feel like everyone needs to have a little something in their back pocket as far as desserts. A dessert that doesn’t come from a box. So this past holiday season I decided I was going to perfect a Almond Vanilla Biscotti.
So I made them… probably four times. My coworkers loved them, our friends loved them & Chris’s family loved them.
Baking a single cookie three times can be a little intimidating. I wasn’t sure how it as going to come out. Hell I can barely cook a sugar cookie once & have it come out right. But these came out amazing! This weekend we are going home to Connecticut & my girlfriends & I are getting together for a little girls brunch. I defiantly plan on making these & seeing what everyone on the east coast thinks of them. Maybe I will even run some over to my aunts so I can have the professional herself judge them. Wish me luck!
½ cup butter, softened
¾ cup sugar
3 cups flour
1/2 cup sliced almonds
2 tsp almond extract
2 tsp vanilla extract
2 tsp baking powder
1. Preheat the oven to 350⁰ and lay parchment paper over a cookie sheet.
2. In a large bowl mix together butter and sugar until smooth. Add in eggs one at a time and beat into mixture.
3. Stir in almond and vanilla extract.
4. Stir in flour and baking powder until mixed throughout. Do not over mix. Add in sliced almonds.
5. Lightly flour your hands and divide the mixture in half. Shape the dough into two 10 in long rolls. Place the rolls e5 inches apart from each other on the cookie sheet. Flatten until they are about 3 inches wide.
6. Bake for 20-25 minutes, until lightly golden brown. Remove from oven and allow to cool for 10 minutes.
7. With a sharp serrated knife, cut the rolls into ½ inch slices. Lay the slices on the same cookie sheet and bake 8-10 minutes.
8. Flip the cookies over and bake another 5 minutes. Allow to cool and enjoy with a cup of coffee.
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