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1/2 lb. butter
1 3/4 cups sugar
4 eggs
4 tsp. baking powder
4 cups flour
1 tsp. vanilla
1/2 tsp. almond extract
1 cup almonds, slivered or chopped

Beat together butter and sugar; add eggs, one at a time, beating after each addition.

Blend in baking powder and flour mixture. Add flavoring and nuts. Using well-floured hands, for 5 dough balls.

Spread and flatten out into long thin bars about 1-inch high and 3-inches wide on parchment-lined baking sheets.

Bake in a preheated 350°F oven until top is golden (15-20 minutes). Remove from oven.

Using a sharp knife, slice cookies 1/2-inch thick at an angle.

Place each cookie on its side on baking sheet. Return to oven and toast for 6-8 minutes, turning to toast both sides.

Yield: 80-100 cookies, depending upon size.

Variation: Italian Biscotti - add 1 tablespoon of finely ground anise seed and 1 tablespoon of Strega (Galliano) liqueur or Amaretto.

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