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It’s almost time to celebrate the holidays, so here’s a delicious recipe for Toasted Almond Biscotti shared by Lourdes Maria R. Casao, Ph.D., RN, FNP, NPD-BC, the Director of the Education Department at CHA Hollywood Presbyterian Medical Center in Los Angeles, California.

It’s holiday time, and if you’re looking for a festive holiday treat, here’s a delicious recipe for Toasted Almond Biscotti shared by Lourdes Maria R. Casao, Ph.D., RN, FNP, NPD-BC, the Director of the Education Department at CHA Hollywood Presbyterian Medical Center in Los Angeles, California. 

Dr. Casao says this recipe for Toasted Almond Biscotti is her friend’s and family’s favorite holiday treat.

Toasted Almond Biscotti – Ingredients 

2 cups all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 cup sugar
½ cup slivered almonds, chopped and toasted
2 eggs, lightly beaten
1 egg white, lightly beaten
½ tsp vanilla extract
¼ tsp almond extract
Vegetable cooking spray

Directions: 

Combine the first five ingredients in a large bowl. Combine eggs and the next three ingredients; add to flour mixture, stirring until well blended (dough will be dry).

Turn dough onto a lightly floured surface; knead for 7 or 8 minutes.

Shape dough into a 16-inch long roll. Place the roll on a cookie sheet coated with cooking spray, and flatten it to 1-inch thickness.

Bake at 350 degrees for 30 minutes.

Remove the roll from the cooking sheet to a wire rack; cool for 10 minutes. 

Cut diagonally into 30 (½ inch) slices; place slices, cut slide down, on cookie sheets. 

Reduce oven temperature to 325 degrees; bake for 10 minutes. 

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Turn cookies over; bake for 10 minutes. 

Cookies will be slightly soft in the center but harden as they cool. 

Remove from cookie sheets; cool on wire racks. 

Dr. Casao says she loves decorating the Toasted Almond Biscotti with dark chocolate, almonds, and white chocolate and then wrapping them in cellophane and a bow – perfect for the holidays. 

Renee Hewitt
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