| Whole Almonds Lightly Toasted & Roughly Chopped | 3/4 cup |
| Flour | 2 cups |
| Eggs Grade A | 3 |
| Granulated White Sugar | 3/4 cup |
| Baking Powder | 1 tsp |
| Salt | 1/4 tsp |
| Vanilla Essence | 1 tsp |
Preheat oven at 190 degrees. Lightly dust bakng pan with flour to avoid dough sticking to parchman paper.
Mix all dry ingredients & set aside (flour, baking powder, sugar, almond & salt)
In another bowl, beat lightly eggs with vanilla essence.
Mix dry & wet ingredients with wooden spoon. Dough is very sticky.
Lightly wet your palms with water. Divide dough into two. Shape each into log and give space in between because they will expand during baking.
Bake for 40 minutes or golden brown. Take out & let cool a bit in room temperature
Using very sharp knife, slice the log into thin pieces. You can also have thick pieces. Up to your preference. Do note the baking time will be different.
Arrange biscotti close to each other in baking pan. Bake at 170 degrees for 12 minutes.
Take out,flip each of them & bake for another 5-7 minutes. They will get crispier as they get cooled.
Keep in air tight container in room temperature