Almond biscotti

Here's a recipe that I've made a few times already this year and didn't write it up until now. Good for snacking, potlucks, gift giving, etc. Not that healthy but better than what you can buy at the store.

The Foodening Blog - almond biscotti ready for eating

Ingredients

4 c. unbleached all-purpose flour
2 c raw almonds (or unsalted roasted almonds)
4 eggs
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c. organic cane sugar
1 c. unrefined coconut oil
2 tsp vanilla extract

2 tsp almond extract

Directions

1. Reserve 1/2 c flour. Sift dry ingredients together (flour, baking powder, salt).

2. Whisk eggs, vanilla extract, almond extract, sugar together

3. In skillet, toast raw almonds until the almonds have changed color (darker brown) but not so long that the almonds burn. Skip this step if using pre-roasted almonds.

4. Coarsely chop almonds and combine with 1/2 c. flour. Stir to combine.

5. On a normal day, the coconut oil will be solid. Heat the coconut oil in a small pan over low-medium heat until melted. Let cool to room temperature before adding to the dough.

6. Mix everything together.

Shaping and baking. The dough will spread somewhat during its first bake session, leave at least two inches between bars of dough. This is ok. After the first bake, simply use a sharp edged knife or pastry knife to separate the logs.

The Foodening Blog - biscotti dough after the first bake

Bake at 340 F for 30 minutes.

Remove from oven. Slice loaves diagonally into 3/4" to 1" pieces. Then place cut side up onto the baking tray.

Bake at 330 F for 10-15 minutes, or until the edges are lightly browned.

A note on the coconut oil: Using unrefined coconut oil passes a coconut flavor to the cookies.