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
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 salt in a mixing bowl. Stir in the beaten eggs and the remaining 6 tablespoons olive oil to form a dough.
Spread 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
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