Amaretto Biscotti

1 cup sugar; 1 stick unsalted butter, melted; 3 tablespoons amaretto liqueur; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup toasted almonds, coarsely chopped (I used my food processor); 3 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt

To toast almonds, heat oven or toaster oven to 350 and bake for 10-15 minutes. Shuffle the almonds around once or twice. Let them cool for a minute or two before you chop them. Leave oven at 350.

In a large mixing bowl, stir together melted butter, sugar, liqueur and extracts. Stir in eggs and almonds. I mixed manually here. Biscotti more like bread than like cookies or cakes, so you don't really want to overwork the batter/dough with an electric mixer. It's OK if you're consistency is a bit lumpy. Stir in the flour, baking powder and salt.

Divide the dough in half and arrange into to 3"x15" loaves on an ungreased baking sheet. Bake in the oven at 350 for 30 minutes until golden. Remove and let cool. Slice loaves into 1-inch pieces and place back on baking sheet, cut side down. Bake for 20-25 minutes until biscotti are lightly toasted.

Recipe Source: http://www.foodeaten.com/2009/01/amaretto-biscotti.html