I love almonds- love them. And I found this Cooking Light recipe for Tuscan Almond Biscotti and thought I would try it but add pumpkin pie spice to make it a bit more fall-ish. Turned out yummy!
1 3/4 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup whole almonds, toasted
2 large eggs
1/2 tsp. almond or vanilla extract
1 tsp. pumpkin pie spice
Place almonds in a food processor and pulse ten times.
Combine flour, sugar, baking powder, salt, pumpkin pie spice and almonds in a bowl.
In a separate bowl combine eggs and extract with a whisk.
Add egg mixture to flour mixture until combined. Dough will be crumbly.
knead lightly until dough comes together.
Divide dough into two equal portions, shaping each portion into a log about 6 in. long and about 1 in. thick. Place the logs about 6 in. apart on a baking sheet coated with cooking spray.
Bake at 375 for 25 min or until lightly browned. Cool 5 min on rack.
Cut each roll crosswise into 1/2 inch slices or desired thickness. Stand slices upright on baking sheet and bake an additional 14 min. The centers will be slightly soft but will harden as they cool.
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