1 cup sugar
¼ cup walnut oil or other Pesach oil
1 tablespoon vanilla extract (optional)
3 ½ cups almond flour **
1 teaspoon baking soda*
½ cup slivered almonds
½ cup pecans, coarsely chopped
½ cup chocolate chips or craisins (optional)
*If it is your minhag not to use baking soda you may leave it out but the texture will be a bit denser.
Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
In a large bowl combine sugar, oil, eggs and vanilla and blend with a mixer until fluffy, about 5 minutes
In a separate bowl, stir together almond flour and baking soda.
Add dry ingredients to wet and stir until combined. Fold in slivered almonds, chopped pecans and optional chips or craisins.
Transfer dough to a parchment lined baking sheet and form into 2 logs about 12 inches long and 3 inches wide. Bake 30 minutes.
Remove from oven and cool for 20 minutes
Transfer log to a cutting board and cut into ½ inch slices on the diagonal.
Some people like their biscotti very crisp so you can return the biscotti to the oven for another 15 minutes or until golden brown.
**Place 5 ounces almonds in the food processor and pulse the almonds until mostly ground. Pour the ground almonds into a strainer or sifter placed over a bowl. Shake to allow the finer grains to fall through. Place the larger grains back into the processor and repeat the pulsing until the grains are finer. Do not keep the food processor running as it will turn your almonds into almond butter.