Slivered almonds work best for grinding, because they don't have any skins.

MAKE AHEAD

INGREDIENTS | YIELDS 24 BISCOTTI

• ½ cup butter, softened
• 1 cup brown sugar
• 2 eggs
• ½ teaspoon almond extract
• ¼ cup buttermilk
• ¼ cup sour cream
• ⅔ cup ground almonds
• 3 cups flour
• 1 cup sliced almonds

1. Preheat oven to 300°F. In large bowl, combine butter and brown sugar; beat until light and fluffy. Beat in eggs, one at a time, and add almond extract.

2. Combine buttermilk and sour cream. Combine ground almonds and flour. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with dry ingredients.

3. You may have to add more flour to form a workable dough. Divide dough into thirds. Press into three logs, 3″ × 10″, and smooth edges. Bake for 40 minutes.

4. Let logs cool for 5 minutes, then cut into 1-inch slices. Press the cut sides of slices into sliced almonds and place, cut side up, on cookie sheets.

5. Reduce heat to 275°F. Bake cookies for 15 minutes, then turn and bake for 15 minutes longer, until light browned and crisp. Cool completely on wire racks.