Perfect cookies for coffee and/or tea

Ingredients

1) Canestrelli (Dusted Butter Cookies):

• 3 1/3 cups (500 g) flour
• 1 2/3 cups (400 g) butter, softened
• ¾ cup sugar
• 2 lg. eggs
• 1 tea spoon vanilla
• ½ cup (75 g) confectioners? (icing) sugar, to dust

2) Biscotti di Prato:

• 1 cup blanched almonds
• 3 ½ cups flour
• 4 lg. eggs, lightly beaten
• 2 cups sugar
• ½ tea spoon baking powder
• ½ tea spoon salt
• 1 tea spoon vanilla

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Preparation

• 1) Canestrelli (Dusted Butter Cookies):
  Preheat the oven to 350ºF (180ºc). Sift the flour and add it to a mixing bowl of an electric mixer. Add the butter and mix until the mixture resembles course crumbs. Add sugar, the eggs, and the vanilla. Mix until a soft dough forms. Roll out dough on a lightly floured surface to ½ - inch (1-cm) thick. Cut out the cookies with shaped cutters, transfer onto a buttered or lined baking sheet. Bake for 18-20 minutes, or until golden. Cool on wire racks and dust with confectioners? (icing) sugar. Makes 4-5 dozen cookies, depending on the cookie size.
• 2) Biscotti di Prato:
  Preheat the oven to 350ºF (180ºc). Toast the almonds until pale and golden brown, about 5 minutes, allow to cool, then chop coarsely. Place all the dry ingredients into a bowl and stir to mix. Add eggs and mix until well incorporated. Add the almonds. Turn the dough out onto a lightly floured surface. Shape into long logs that are about 2-inches wide. Place on a lined or greased baking sheet and bake for about 20-30 minutes, until browned and risen. Take out of the oven and cool until it can be handled, then slice into thick pieces.Place back on the baking sheet and bake another 10-15 minutes until golden. Let cool on a rack. Makes about 3 dozen.

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