This recipe is my favorite biscotti recipe of all time!  It is actually called “Swedish Almond Toast” – and I think that describes it perfectly.  I’m not a fan of a “hard” biscotti.  This recipe has the perfect blend of ingredients to make a “crispy” cookie, rather than a “hard” cookie.

This is the perfect little cookie for your favorite cup of Joe!!

Prepare cookie sheet with cooking spray, set aside.  Preheat oven to 350.  Makes about 4 dozen.

Recipe:

1/2 lb sweet butter, room temp
1 c sugar
2 large eggs
3 Tbsp sour cream
3 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp almond extract
1/2 C chopped sliced or slivered almonds
Crystalized sugar

Cream butter and sugar til light and fluffy.  Beat in eggs, 1 at a time (reserve 1 TBSP of the egg white for glazing).  Blend in the sour cream and almond extract.

Sift flour with baking powder, soda, and salt.  Gradually add to the egg mixture, beating just til smooth.

Divide dough into 2 equal parts.  Form 2 loaves on the cookie sheet, about 3/4″ thick, 12″ long, and 2-3″ wide (depending on the size of cookie you want).  Shape with your fingers.

Brush with reserved egg white.  Sprinkle with almonds, and crystal sugar.  Press lightly.  Bake for about 25 – 30 min. til lightly brown.

Bake for about 25 – 30 min. til lightly brown.  Remove from the oven, cool 10 min.  Using a serrated knife, cut into 1″ slices, and lay them cut side down on the cookie sheet.  Reduce oven temp to 250 degrees, and bake for 20 min on 1 side.  Turn the cookies over, and bake another 20 min.

Drizzle with some melted white almond bark.  These cookies freeze beautifully, for 2-3 months.  You can also store them in a tin, or plastic baggies in the frig for about 2 weeks.