Biscotti

Ingredients

- Butter or oil to grease pan - 4oz unsalted butter - 4tbsp almond nuts - 1tbsp bicarbonate of soda - Pinch of salt - 8oz sugar or sugar alternative - 2 eggs - 1tsp vanilla extract

Directions

1.Preheat oven to 180 C (gas mark 4). Cover a 10x15-inch baking sheet with parchment paper or a silicone mat and lightly grease with butter or oil. 2.Mix stick of butter, almond meal, baking powder, salt, and sugar substitute together in a large mixing bowl. Beat until fully combined—it should glom together. 3.Add eggs and both extracts and beat until well combined. The batter will be fairly stiff. 4.Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough. Turn the dough onto the baking sheet and form it into a rectangle about 1/2- to 3/4 inch high, 5 inches wide, and 14 inches long. 5.Bake until very lightly browned on top, about 22 to 25 minutes. Remove from the oven and turn the oven down to 325 F. Let the cookies cool for 5 to 10 minutes, then cut into slices about 3/4 inch wide. 6.Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned. You can leave the biscotti as is (making each biscotti 2 servings) or cut them in half. 7.Cool completely before serving or storing in an airtight container.