Bake a batch of these warm cinnamon biscotti and your whole house will smell divine. Then, take a bite of these delectable gems and enjoy!
Simple Cinnamon Almond Biscotti
Yields 24 biscotti cookies
Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 1/2 cup sliced almonds, crunched up a little
- 2 large eggs
- 1 large egg white
- 1/3 cup canola or avocado oil — I love avocado oil because it’s very
- buttery tasting
- 2 tsp cinnamon
- 2 1/2 cups all-purpose flour or you can use 1/2 to 1 cup whole wheat
- pastry flour for some added fiber
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1/2 tsp fine sea or kosher salt
- 2 tsp coarse sugar (optional) to sprinkle on top before baking for decoration
Directions:
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl with a hand held mixer, add the sugar, oil, eggs, vanilla, salt and cinnamon and mix until blended.
- Add the flour slowly along with the baking soda and baking powder.
- Add in the crunched up almonds.
- Mix with the beaters until all is well combined. Try not to over mix.
- Take out half of the batter and place on the cookie sheet and form into a log. Now do the same with the other half of the batter. They will spread while baking so make sure you give enough room for each of them. The logs should be about 1/4 inch thick. This is an easy dough to work with.
- Bake for about 25-30 minutes. Take out and let cool on baking sheet, about 15-20 minutes.
- The best way to slice is to place on a cutting board and slice in half first and then make six slices on each side of each loaf. You should end up with 24 large biscotti cookies. You can lay on one side and place back in the oven for about 10 more minutes for a crispy biscotti or eat as is. Enjoy!!
