Tuscan Flavors - Toasted Almond Biscotti

Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box

Toasted Almond Biscotti

These crunchy twice-baked cookies are perfect for dunking in a steaming cup of coffee or hot chocolate.

1/3 cup whole almonds
1 1/4 cups all-purpose flour
2/3 cup sugar
1 tsp. baking powder
2 tsp. vegetable oil
2 large eggs
1/4 tsp. almond extract

1. Preheat oven to 350 degrees. Place almonds on baking sheet and toast in oven until fragrant, 7 to 10 minutes. Set aside to cool. Lightly coat second baking sheet with cooking spray. Coarsely chop cooled almonds.

2. In large bowl, mix flour, sugar, baking powder and 1/8 teaspoon salt. In small bowl, mix oil, eggs and almond extract; add to flour mixture, stirring until well blended.

3. Turn dough out onto lightly floured surface; sprinkle with toasted almonds and knead until nuts are evenly distributed throughout dough. Shape dough into 8-inch-long roll and place on prepared baking sheet. Flatten roll to 1 inch thickness. Bake 30 minutes. Transfer roll from baking sheet to wire rack; cool 10 minutes.

4. Reduce oven temperature to 325 degrees. Cut roll diagonally into 15 (1/2-inch-thick) slices. Transfer slices to baking sheet and bake 10 minutes. Turn slices over and bake until golden brown, 10 minutes. Cool completely on wire rack.

(15 biscotti)

Calories: 101; Fat 15g (sat 0g); Protein 3g; Carb 17g; Fiber 0g; Chol 28mg; Sodium 42mg

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