Almond Biscotti
(with pictures from my kitchen this morning)
Ingredients:
12 ounces unsalted unblanched almonds
1/2 cup canola oil
1 1/4 cups sugar**
2 eggs
2 3/4 cups whole wheat pastry-grind flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extractDirections:
Toast the nuts (hehe - not those - almonds)
in a 350F oven, about 8-10 minutes, until aromatic.
Be careful not to scorch. Chop nuts coarsely.
Reduce oven temperature to 325F. Lightly spray grease a large cooking sheet.
In a large mixer bowl, beat together oil, sugar and eggs.
Sift flour, baking powder and salt together.
Add the dry ingredients, extracts, and almonds to the mixer and mix until dough pulls together.
Divide dough into 2 equal parts.
Spread each portion of dough into a strip
about 3x12 inches.
Bake in preheated oven for 30 minutes
Carefully remove each cookie strip to a cutting board.
Cut diagonally into 1/2 inch slices.
Turn each slice onto its side and return to baking sheet.
Return to oven and bake for another 15 minutes.
Remove from pan and cool on a rack. Makes 2 1/2 dozen biscotti.
Have a cup of coffee or tea and sit and enjoy the fruits of your labors with friends or a good blog post!
**Sugar can be substituted for maple syrup and agave for a healthier biscotti.
Other posts from the cookie exchange you may enjoy include:
Advizor54
