ALMOND BISCOTTI
Jean Liuzza - Clementon

1/2 cup unsalted butter, chilled
1 cup sugar
2 large eggs, room temperature
2 1/3 cups all-purpose flour
1 cup slivered almonds, chopped
2 tsp. minced lemon zest
2 tsp. fresh lemon juice
2 1/4 tsp. Anisette
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. vanilla extract
1 tsp. almond extract

Preheat oven to 375 degrees. In a bowl, beat together butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Gradually add the flour, beating until well mixed. Add almonds, lemon zest and juice, Anisette, baking powder, salt and extracts and beat until blended. Shape the dough into 4 logs (each about 2Ó wide by 3/4Ó high) and place on prepared baking sheets. Place in center of oven and immediately reduce heat to 325 degrees. Bake until light golden brown, puffy and slightly firm when pressed on top, 25 to 30 minutes. Remove from oven and immediately slice crosswise into 1/2Ó thick slices. For crispier biscotti, place back into oven at 275 degrees for 20-30 minutes after slicing.

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