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 1/2 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.
Ingredients
Directions
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 1/2 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.
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Yes, you are correct. It’s a delicious addition to the Pesach recipe repertoire!