Almond Biscotti

Can store airtight at cool room temperature up to 2 weeks or freeze up to 2 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350F. Coat a baking sheet with nonstick spray.

Step 2

Vigorously whisk eggs, sugar, oil and extract in a large bowl until blended. Stir in baking powder, then flour until combined. Stir in almonds.

Step 3

Spoon 1/3 the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) form dough into an 11-inches long, 2-inches wide strip. Repeat with remaining dough, making 2 more strips. Place about 1 1/2 inches apart on the baking sheet.

Step 4

Bake 20 to 23 minutes or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2-inch thick slices. Lay slices flat on baking sheets.

Step 5

Bake 12 to 15 minutes, turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. If desired, dust with confectioners' sugar before serving.