Tea Anyone...Almond Pecan Gluten Free Biscotti

#13 - Make 36 Recipes: Almond Pecan Gluten Free Biscotti

INGREDIENTS:

• 1-7 oz box Odense Almond Paste, grated
• 1 stick ( 8 tablespoons ) very cold butter
• 2 cups gluten free flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sliced almonds or pecans
• 4 large egg whites (no larger)
• 1 teaspoon vanilla extract
• Hot cup of herb tea or hot chocolate

DIRECTIONS

1. Preheat oven to 350°F. Line a cookie sheet with parchment or foil
2. Add grated Almond Paste, butter, flour, sugar, baking powder and salt into a medium bowl.
3. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
4. Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
5. Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
6. Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
7. Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
8. Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
9. Cool on wire rack and store in air-tight container for 2-3 weeks.

Dunk biscotti in hot herb tea or hot chocolate