Day 7 of 12 - Almond Poppyseed Biscotti

We live right down the street from Byer's Choice. If you don't know Byer's Choice, they are figurine and collectibles company that specializes in Carolers and other things. We are going into our 5th Christmas in this house, and while this factory is a 1/4 mile from my house, I've NEVER EVER been there! I threaten every year to visit their Christmas Museum. In order to make it happen this year, I decided to invite a couple of my other homeschooling families to tour the museum and factory, and come back here for hot chocolate and cookies.

I'm a huge, huge fan of biscotti! Perfect for dipping in tea, coffee, hot chocolate, etc. I do recommend dipping, because it's so crunchy that you might just break a tooth! Well, if you have weak teeth like mine, you would! I've altered this recipe a little to suit MY needs. I added the poppy seeds - but you can definitely make it without if you want a strictly Aldi recipe. It's delicious, and it would make a great gift as well.

So, while the kiddies are drinking hot chocolate and downing chocolate chip, peanut butter and ultimate snickerdoodles, the ladies and I will be dipping our biscottis in tea!

:) Enjoy!!!

Almond Poppy Seed Biscotti

1 Cup Southern Grove Raw Almonds (purple bag), chopped
1 tsp Baker's Corner Baking Powder
1/8 tsp Sebree salt
2 Cups Baker's Corner Flour
3/4 Baker's Corner Sugar
3 Large Golden Hen Eggs
1 tsp Stonemill Classics Vanilla Extract
1/2 Tsp Stonemill Classics Almond Extract (only available this time of year)
1 Tbs Poppy Seeds (not available at Aldi - but I got mine at CVS for .99)

Preheat oven to 300, line a baking sheet with parchment paper.

In a small bowl, mix together eggs and extracts and set aside.

In the bowl of a mixer, mix together flour, sugar, salt and baking powder. Slowly add egg mixture. Pour in almonds and poppy seeds.

Turn out onto a counter and form into two long thin log. Place on parchment paper. Bake for 30-40 minutes. Remove from oven and let cool on wire rack for about 10 minutes.

Transfer logs to cutting board and cut into 1/2" slices on the diagonal. Arrange evenly on a cookie sheet. Bake 10 minutes, flip over, then bake 10 minutes more or until firm. Allow to cool completely and store in an airtight container.