Enjoy your own crunchy, twice baked cookies with your favorite coffee or tea or all by themselves.
- 2 tablespoons butter
- ⅓ cup sugar
- 1 teaspoon almond extract
- ½teaspoon vanilla extract
- 1 egg plus 1 egg white
1¾ cups Pamela's Baking & Pancake Mix
- ½ cup sliced almonds
Cream together butter and sugar, then beat in extracts with the egg and egg white. Add Pamela's Baking & Pancake Mix with almonds and combine.
On a greased cookie sheet, form a log 3-inch wide log the length of the cookie sheet. Make sure log is about 2-inches from the edge of the pan, as dough will spread when baking. Bake in a preheated 325° oven for 35 minutes. Remove the biscotti and turn down oven to 300°.
When loaf is cool, slice in 1/2-inch slices with a serrated knife. Lay pieces on their sides and re-bake for 25-30 minutes in 300° oven.
For a nice variation add candied fruit, chocolate chips or raisins to the dough with/or in place of the almonds. Or try other nuts like pecans, walnuts, macadamia, etc.