Guava-Almond Biscotti – yields approx. 30 pieces
2-teaspoons vanilla extract
¼-teaspoon rose water
1-teaspoon baking powder
Pinch of salt
3-ounces guava paste – diced
¼-cup sliced almonds
Pre-heat the oven to 350 degrees.
Sift the flour, baking powder and salt together.
Cream the butter until light and fluffy in a standing mixture or with a hand held beater. Add in the sugar and beat for a few minutes. Beat in the eggs one at a time, making sure each is thoroughly incorporated before the next addition. Mix the vanilla and rose water into the butter. Add the flour mixture into the butter and work until just combined. Then on a slow speed mix in the guava paste and almonds.
Chill the dough for at least one hour in the refrigerator.
On a lightly floured surface form the dough into thirds and gently roll into logs that are about 10 to 12-inches in length. Then place a lined baking tray. Bake the cookies in the oven for approximately 15 minutes, or until the logs are just golden brown and set. Remove from the oven, and let cool. Slice the logs into ¼-inch pieces on an angle. Place back on a baking tray and bake again for about 10 minutes to dry out. You may want to turn the cookies over in order to insure that both sides dry out well.