Almond Biscotti

Ingredients

• 1 cup Blanched Almonds
• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract
• 1 teaspoon Lemon Zest

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together almond flour, tapioca starch, potato starch, baking powder, and salt.

3. 3

   In a separate bowl, cream together the softened butter and sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract, almond extract, and lemon zest.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blanched almonds.

6. 6

   Divide the dough in half and shape each half into a log about 9 inches long and 2 inches wide on the prepared baking sheet.

7. 7

   Bake for 25 minutes, or until lightly golden brown.

8. 8

   Remove from oven and let cool on the baking sheet for 15 minutes. Reduce oven temperature to 325°F (160°C).

9. 9

   Using a serrated knife, carefully slice each log into 1/2-inch thick biscotti.

10. 10

    Arrange the biscotti cut-side up on the baking sheet and bake for another 10-12 minutes per side, or until golden brown and crisp.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.