CAROL'S ALMOND BISCOTTI

4 - 4 & 1/2 CUPS ALL PURPOSE FLOUR

1 TABLESPOON BAKING POWDER

1/2 TEASPOON SALT

1CUP BUTTER

2CUPS SUGAR

4 LARGE EGGS

1 TABLESPOON VANILLA EXTRACT

1 CUP SLICED NATURAL ALMONDS

1 CUP SLIVERED BLANCHED ALMONDS

OR PINE NUTS ( I USE 2 CUPS NATURAL ALMONDS ONLY )

HEAT OVEN TO 325. LIGHTLY GREASE 2 LARGE BAKING SHEETS.

1. IN MEDIUM BOWL, COMBINE 4 CUPS OF FOUR, BAKING POWDER, SALT AND SET ASIDE. IN A LARGE BOWL, WITH ELECTRIC MIXER ON MEDIUM SPEED, BEAT BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD VANILLA TO BUTTER MIXTURE AND BEAT WELL.  REDUCE MIXER SPEED TO LOW, GRADUALLY BEAT MIXTURE INTO BUTTER MIXTURE UNTIL WELL BLENDED.

2. WITH SPOON, STIR IN BOTH TYPES OF NUTS.  IF DOUGH IS TOO SOFT TO SHAPE, STIR IN SOME OF THE REMAINING 1/2 CUP OF FLOUR. DIVIDE DOUGH INTO 6 EQUAL PIECES. SHAPE EACH PIECE INTO A 8 X 2 INCH LOG AND PLACE ACROSS A LARGE BAKING SHEET. BAKE LOGS FOR 30 MINUTES OR UNTIL FIRM AND GOLDEN BROWN.

3. TRANSFER LOGS TO CUTTING BOARD. USING A SERRATED KNIFE AND A SAWING MOTION, CUT 3 INCH LOG DIAGONALLY INTO 1/2 INCH THICK SLICES. ARRANGE SLICES ON BAKING SHEET. BAKE SLICES 15 MINUTES.  COOL SLICES ON WIRE RACK AND STORE IN AIRTIGHT CONTAINERS.  WILL KEEP FOR 2 MONTHS OF SO. IN THE FREEZER, THEY WILL KEEP FOR UP TO 6 MONTHS.