| • | Preheat oven to 350 degrees F. |
| • | Toast almonds for 8-10 minutes or until lightly browned and fragrant. |
| • | Let almonds cool and then chop coarsely. Set aside. |
| • | In a bowl, combine beaten eggs and vanilla extract together. |
| • | In a separate bowl, beat together the butter and sugar until it become light and fluffy (approx. 2-3 minutes) |
| • | Combine sifted flour, salt, baking powder to the butter and sugar mixture. |
| • | Mix the ingredients of the two bowls in a large one, to make dough. |
| • | Add the chopped almonds and divide the dough in half. |
| • | Line a baking sheet with foil and grease the foil. |
| • | Spread the dough into two 12-in. x 3-in. rectangles on foil. |
| • | Brush with milk and sprinkle a little sugar. |
| • | Bake at 375 degrees F for 15-20 minutes, or until golden brown and firm to the touch. |
| • | Reduce heat to 300 degrees F and remove rectangles from oven. Lift rectangles with foil onto wire rack; cool for 15 minutes. |
| • | Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. |
| • | Bake for 10 minutes. Turn cookies over; bake 10 minutes more. |
| • | Turn off the oven, leaving cookies in oven with door ajar to cool. |
| • | Almond Biscotti is ready. Store in an airtight container. |
