Almond Cantuccini (Mini Biscotti)

Preparation

1. With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper or a silicone mat.
2. In a bowl, combine flour, ground almonds, baking powder and salt. Set aside.
3. In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time until smooth. With a spatula, add dry ingredients and liqueur and stir until dough is smooth. Add almonds.
4. On a generously floured work surface, divide dough into 4 pieces. With your hands, shape into four 25-cm (10-inch) long logs. Place logs on the baking sheet, spacing them evenly. Bake for about 30 minutes or until lightly browned. Let cool for 10 minutes.
5. With a bread knife, cut each roll into 2-cm (3/4-inch) thick slices.
6. Place cookies, standing up, on the baking sheet. Bake for 20 minutes or until golden brown and dry. Let cool completely. Delicious with coffee.