Ingredients
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Scale
- 3 cups all purpose flour
- 2 teaspoons baking powder
- pinch salt
- 4 eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- (optional add ins about 1/2 for each add in. If doing 2 flavors 1/4 cup of each) : cranberries, pistachios, raisins, sliced almonds, chocolate chips, white chocolate chunks, 1 teaspoon for the: lemon zest or orange zest)
Instructions
- Preheat oven to 350° F (180° C). Position rack in the center. Line a large 9X13 inch baking sheet lined with parchment paper.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes). Add the sugar gradually and whisk for another minute or so.
- Add the butter and extracts. Whisk for another minute. Incorporate the flour mixture. If adding mix-ins add them and combine. Mix until combined.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
- For the first bake, bake for 30-35 minutes or until slightly firm to the touch. Cool on a baking sheet for 5 minutes.
- After the first bake, transfer to a cutting board and cut diagonally into ¾-inch slices.
- Second bake– Place cut slices flat down on parchment-lined baking sheets and bake for about another 5-8 minutes or longer, depending on your preference – the longer they stay in the oven, the crispier they get. Turn the slices over halfway through the second bake to ensure even toasting.
- They can be stored at room temperature for a few weeks…if they last that long.
- Prep Time: 10 min
- Cook Time: 45 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian