Almond Biscotti

1/2 c. Butter, room temperature
1 1/4 c. Sugar
1/4 c. Brown sugar, packed
2 eggs
1 1/2 tsp. Almond emultion
3 c. Flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. Sliced almonds plus more for topping

Cream together butter and sugars until fluffy.  Add eggs one at a time.  Add almond emultion until well blended.

In a separate bowl whisk together flour, baking powder, salt and almonds.

Add dry ingredients to wet and stir until combined. 

Divide dough in half.  Form into rectangles  1 inch thick on parchment paper.  Sprinkle with almonds then press almonds into rectangles.  Refrigerate 1 hour.

Bake at 350 degrees for 30 - 35 minutes.  Let cool for 10 minutes. 

Cut into strips 1/2 inch thick.  Lay slices on their side and bake for 10 minutes.  Depending on how crisp you want them turn and bake 10 more minutes.

Transfer to cooking rack to cool completely.