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Almond Biscotti Recipe

2 c. All-purpose flour
1 c. Sugar
1/2 c. Slivered almonds, minced and toasted
3/4 tsp Baking soda
1/4 tsp Salt
1/2 tsp Vanilla extract
1/4 tsp Almond extract
2 x Large eggs
1 x Egg white Vegetable cooking spray


Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add in to flour mix, stirring till well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or possibly 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 min. Remove roll from baking sheet to a wire rack, and let cold 10 min. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 min. Turn cookies over, and bake an additional 10 min (cookies will be slightly soft in center but will harden as they cold). Remove from baking sheet; let cold completely on wire rack. S: 2-1/2 dozen (serving size: 1 cookie).

Source: cookeatshare.com