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Almond Biscotti
Prep Time:
15 minutes
Cook Time:
45 minutes
Makes:
32 Biscotti
Ingredients

1/2 cup Bertolli Extra Light Tasting Olive Oil

2/3 cup Sliced Almonds

1 1/2 cups H-E-B The Baker’s Scoop All Purpose Flour

2/3 cup H-E-B Brown Sugar, firmly packed

1 tsp. Hill Country Fare Ground Cinnamon

1 tsp. Hill Country Fare Baking Powder

1/2 tsp. salt

2 H-E-B Large Eggs, beaten

Directions


Heat oven to 325F. Grease a 13 x 9 inch baking pan with 2 tablespoons
Bertolli Olive Oil and set aside
Combine the sliced almonds, flour,sugar, cinnamon, baking powder and s
alt in a mixing bowl. Stir in the beaten eggs and the remaining 6 tabl
espoons olive oil to form a dough.
Spread the dough into the prepared pan and press evenly with wet finge
rtips. Bake the biscotti on the center over rack for 30 minutes. Remov
e from the oven and cut into 1 inch bars (32 total). Place the bars on
a sprayed foil-lined baking sheet and bake for 15 more minutes or unt
il golden. Cool the bars on a wire rack.

Nutritional Information


No Nutritional Information Available


Source


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