Biscotti

Enjoy your own crunchy, twice baked cookies with your favorite coffee or tea or all by themselves.

Ingredients

    Yield:

    • 2 tablespoons butter
    • ⅓ cup sugar
    • 1 teaspoon almond extract
    • ½ teaspoon vanilla extract
    • 1 egg plus 1 egg white
    • 1¾ cups Pamela's Baking & Pancake Mix
    • ½ cup sliced almonds
Directions

    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.

    © Pamela's Products, Inc.