Almond Biscotti – will not make again
This almond biscotti proved to be totally bland, which surprised me since the choco-cran recipe was great!
- ¼ cup butter, softened
- 3 large eggs
- ¾ cup sugar
- 1 tsp vanilla
- ½ tsp almond flavouring
- 2½ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 2/3 cup sliced almonds (toasted hazelnuts would work too)
Cream wet ingredients together until smooth.
Combine dry together and add, along with the nuts, mixing well. Turn onto a floured surface and knead 6 times. Shape into 16″ log approx 1¼” across and lay on a greased baking sheet (or use parchment paper); square off the ends. Bake for 30 min at 350F the remove to cool on a rack for 10-15 min and turn the oven down to 275F.
Cut diagonally about ½” thick and lay on a baking sheet. Bake another 10-12 min. Turn slices over and let stand in the oven for 30 min to crisp. Makes 24 biscotti.
To salvage, dip the ends in melted dark chocolate and let cool on wax paper. Chill for 30 min and store in an airtight container.
