Almond Biscotti
These traditional Italian cookies, brimming with toasted almonds, are twice-baked for extra crispiness.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- Unsalted butter, for greasing
- 3 cups flour, plus more for pan
- 8 oz. sliced almonds, plus 1 lb. whole, lightly toasted
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups packed brown sugar
- 1⁄4 cup canola oil
- 1 tbsp. baking powder
- 1 1⁄2 tsp. ground cinnamon
- 1 1⁄2 tsp. vanilla extract
- 4 eggs
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