This version of a biscotti is made with almond flour or almond meal and all purpose flour. Adding the almond flour, which is just finely ground almonds, gives the biscotti some extra protein to help jump start the mornings.
Yes, these are baked 3x, but recipe is really easy and much more quick than it looks at first read. Try ’em!
First round of baking
Oven at 350 degrees
Parchment lined baking sheet, or greased baking sheet
2 large Eggs
1/2 Cup Sugar
1/4 Cup Vegetable Oil of your choice.
1 Tablespoon of Almond extract
1/4 Teaspoon Vanilla extracts
1 Cup of All Purpose Flour
2/3 Cup of Almond Flour
1 Tablespoon of Baking Powder
Mix the dry ingredients together in a small mixing bowl (no need to sift) and set aside.
In a medium mixing bowl, beat the eggs with a whisk until fluffy. Add the sugar and beat again to combine. Continue to add the vegetable oil and mix in the almond and vanilla extracts.
Add the dry ingredients to the egg mixture and mix gently with a mixing spoon for about 15 seconds. The dough is very sticky and heavy at this point.
Using mixing spoon, place dough on the parchment lined or greased baking sheet while forming a long log shape. Smooth the top, if you wish, by dampening your fingers with water and lightly skimming over the top of the log with damp fingertips.
Immediately place in the oven and bake for 20-25 minutes, to a light golden color. Remove the baking sheet and let cool for about 10 minutes. Hold the sheet with your potholder and begin slicing the individual biscotti. Starting in the middle section of the log, make your first cut all the way through to the parchment. Continue cutting about every inch and a half or so to make your individual slices. You do not want them smaller than 1 inch. What is most important is to slice evenly. Turn each slice on its side, maneuvering around the sheet so all of the slices will get a nice even bake this second time.
After the second and third bakes
Return to the oven for about 7 minutes. Again, turn each of the biscotti over on its opposite side (using tongs) and return to the oven for another 3 minutes.
Let cool on sheet for about 10 minutes, remove to a cookie plate. Let cool completely. Dust with powdered sugar before serving or placing in a container.