Baked by an Introvert
Jen Sobjack
Almond biscotti are a sophisticated sweetened biscuit that goes pairs well with coffee. If you’ve never made biscotti at home, you are in for a real treat. This recipe yields richly flavored crisp yet tender cookies that won’t break your teeth.
In a medium bowl, cream together the oil, butter, and sugar. Beat in the almond and vanilla extracts, followed by the eggs.
In a separate bowl, combine the flour, almond flour, baking powder, and salt.
Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the slivered almonds.
Shape the dough into two 12x2-inch logs on the prepared baking sheet. Press down to about ½ inch thick. Bake for 25-30 minutes or until lightly golden brown.
Allow the logs to cool enough to touch. Slice into ½-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side.