Cardamom Biscotti

Preheat oven to 350ºF.

Toast almonds on baking sheet for 10 minutes or until golden, stirring once. Cool and reserve.

Combine flour, cardamom, baking powder and salt in large mixing bowl; set aside.

Beat butter with sugar until light and creamy. Beat in eggs, one at a time and add vanilla. Stir in flour mixture and almonds; blend well. With floured hands divide dough into 2 equal pieces. On greased baking sheets, pat each section of dough into a 2-inch by 10-inch rectangle.

Bake for 25 minutes or until light brown and firm when pressed in center. Remove from oven (do not turn off oven); leave on baking sheet until cooled slightly, about 5 minutes. Carefully transfer the two rectangles to cutting board. Cut each rectangle crosswise into 20 (1/2-inch) slices. Place biscotti slices side down, on 2 baking sheets. Return to oven for 12 to 15 minutes, until lightly browned, changing positions of pan halfway through baking time. Cool on racks. Store in airtight containers.