1/2cupBertolli Extra Light Tasting Olive Oil,
1 1/2cupsH-E-B The Baker’s Scoop All Purpose Flour,
2/3cupH-E-B Brown Sugar, firmly packed,
1tsp.Hill Country Fare Ground Cinnamon,
1tsp.Hill Country Fare Baking Powder,
2H-E-B Large Eggs, beaten,
1Heat oven to 325F. Grease a 13 x 9 inch baking pan with 2 tablespoons Bertolli Olive Oil and set aside
2Combine the sliced almonds, flour,sugar, cinnamon, baking powder and salt in a mixing bowl. Stir in the beaten eggs and the remaining 6 tablespoons olive oil to form a dough.
3Spread the dough into the prepared pan and press evenly with wet fingertips. Bake the biscotti on the center over rack for 30 minutes. Remove 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 until golden. Cool the bars on a wire rack.
No Nutritional Information Available