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Almond Biscotti Recipe

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This recipe for Almond Biscotti, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2/3 cup vegetable oil
2/3 cup sugar
1 Tablespoon vanilla
1 teaspoon baking powder
2 cups all-purpose flour
1/2 cup sliced almonds

Directions:
Directions:
Combine the eggs, vegetable oil and sugar together in mixer. Add vanilla. Blend. Add baking powder and flour to the wet ingredients. Blend until well mixed. Add sliced almonds. Pour onto baking sheet lined with parchment paper. Pat into a log form with an even top about 2 inches high and approximately 12 inches long by 4 inches wide. Bake for about 30 minutes at 325. Check with toothpick for doneness. When toothpick comes out dry, the cookie is ready. Let cool slightly, but not too much. Cut into 1/2-inch slices with a serrated knife. Put back onto pan and bake until lightly golden brown to make the biscotti crunchy. Check after 15 minutes.

Length of baking depends on how crunchy you want your biscotti. When ready, remove from oven. Cool on a rack and store in airtight container. Biscotti can last for up to a month when stored in an airtight container.

 

 

 

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