Not only did I add chopped almonds, I used the left over almond meal from making my almond milk, I didn't use as much sugar, and I had to cook it a little longer since I like mine super crunchy (you could prob leave it at 325 degrees the whole time), and don't forget to grease the pan! I was able to use 1 large cookie sheet pan and formed my logs directly on the pan.
It's fun to display your biscotti in a glass cookie jar on the counter. (wanna know a secret?... I have never eaten a store bought biscotti! lol) Here is the original recipe from food.com:
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unbleached cane sugar
- 3/4 cup smooth unsweetened applesauce
- 1 -3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups almonds , toasted and chopped
Preheat oven the 325°F.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil.
In a large bowl, whisk together the flours, baking powder, and salt.
In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300°F.
Cool the logs on a rack for 15 minutes.
Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
Bake 5-10 minutes, or until golden on the bottom
Turn the slices over and cook 5-10 minutes more, or until golden on bottom
Cool on racks, then store airtight for up to two weeks
Click Here for the recipe on the actual website.