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Almond Biscotti Cookies

Developed by Jack Achenbach, RDN, LD

Growing tired of the same old 5:30 a.m. routine, I finally decided enough was enough. Remembering an old recipe I had made long ago I made a few changes to create something worth waking to before the night finally subsided each morning. Like a tiny old Italian woman I set to work on my biscotti. With a scoop of this and a dash of that I pulled forth from the oven something worth waking for. Mix whatever you’d like into these delicious treats and start your day off right

Servings: 10 Biscotti 

Level: Easy 

Prep Time: 40 minutes

Butter

Eggs

Brown sugar

Granulated sugar

Salt

Anise extract

AP flour

Baking soda

Chopped almonds

10 T.

3 E.

1/4 c.

1/4 c.

1/2 t.

1 T.

2 c.

1 t.

1.5 c.

Ingredients:

Directions:

Cream butter and sugar. Add eggs, salt, and extract. Then mix in the remaining ingredients.

Place the dough onto a greased baking tray and form into a brick with rounded edges. Bake at 325F for 20 minutes. Cool completely then slice out 1/2-inch thick cookies. 

Arrange the cookies face down on a baking tray and bake at 275F for 15 minutes. Flip the cookies over and bake for an additional 15 minutes. 

 

To Serve:

Serve with a steaming cup of coffee and good conversation.

 

Cooking note:

Depending on your preference toast these cookies for longer or shorter for the perfect crispiness.

 

Storage Instructions:

Store in an airtight container.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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