Crunchy, almond flavored, and perfect for dunking. And if you're feeling Italian, try dipping one of these crunchy biscotti (or the whole batch) in your favorite dessert wine.
Prep Time: 25 min
Cook Time: 30 min
Yield: 18 pieces
2cupsmixture of Sprouted almonds, walnuts, pecans, hazelnuts (raisins optional)
1 1/2tspBaking Soda
Preheat your oven to 350F
Line a cookie sheet with parchment paper and set aside
Beat egg whites until they are fluffy; set aside
In a medium bowl, beat eggs yolks with the sugar until blended
Add in nut mixture, almond extract, baking soda and flour to the egg yolk and sugar mixture
Fold in beaten egg whites
Lay out your mixture in two logs on parchment covered cookie sheet. The logs will be approximately 10-12 inch long by 2-3 inch wide and at least 4" apart. If dough is too sticky to easily work with, lightly dust with flour and lightly powder your hands with a thin layer of flour.
Bake for 30 min then slice in 1 inch pieces
Flip the dough so the cut side is down and return it to your oven
Turn your oven off and leave the biscotti in the oven for an hour