Serves: 5
Total Calories: 560
Preheat oven to 350°. Coarsely chop almonds and toast lightly. Let cool. Mix all ingredients well. Batter will be very thick. Divide into 5 logs; shape evenly. Bake for 45 minutes. Remove from oven and slice each log diagonally into strips. Put back in oven for 5–10 minutes until crispy.
This Almond Biscotti recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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