Toasted Almond Biscotti Crunch

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Arrange the almonds in a single layer on a baking sheet.

3. 3

   Toast the almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Let the almonds cool.

4. 4

   Lower the oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.

5. 5

   Lightly beat the eggs, vanilla, and almond extract in a medium bowl. In a large bowl, combine the flour, sugar, baking powder, and salt. Gradually beat the egg mixture into the flour mixture with an electric mixer until the dough comes together. Add the toasted almonds and mix just until incorporated.

6. 6

   Turn the dough out onto a lightly floured surface and shape it into a 3x14-inch log. Transfer the log to the prepared baking sheet.

7. 7

   Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Let the log cool on a wire rack for 10 minutes. Move the log to a cutting board and slice into 1/2-inch-thick pieces using a serrated knife. Return the biscotti slices to the baking sheet.

8. 8

   Return the biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool the biscotti completely before storing in an airtight container.

• Calories 95.04 kcal Low Source
• Protein 3.04 g Low Source
• Carbs 14.41 g Moderate
• Total Fat 2.92 g Low Source
• Saturated Fat 0.44 g Low Source
• Trans Fat 0.01 g High
• Cholesterol 25.27 mg Moderate
• Sodium 13.88 mg Low Source
• Fiber 1.16 g Low Source
• Sugar 5.7 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 17.89 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 17.86 mg Low Source
• Vitamin A 6.49 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten