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A wonderful biscotti to go with your morning coffee.
|Full Batch -|
2 cups Roasted almonds (or 1 2/3 cups sliced)
1 cup Sugar
1 cup Dark brown sugar
2 eggs for recipe plus 1 egg for brushing on logs
2 tsp. Cinnamon
2 tsp. Nutmeg
2 tsp. Baking powder
1/3 cup Vegetable oil
1/4 cup Warm water
3 cups Flour
|Half Batch -|
1 cups Roasted almonds (or 5/6 cup sliced)
1/2 cup Sugar
1/2 cup Dark brown sugar
1 eggs for recipe plus 1 egg for brushing on logs
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Baking powder
8 tsp. Vegetable oil
2 tbsp. Warm water
1 1/2 cups Flour
Mix all ingredients except water and flour. Add water and flour alternately.
Roll into 2 logs (1 for 1/2 batch). Place on greased cookie sheet. Brush tops of the logs with a beaten egg white.
Preheat oven to 325 degrees.
Bake at 325° for 20–30 minutes depending on your oven. Let cool from oven 3 minutes. Slice into diagonal cuts while still warm.
These are like a biscotti cookie but a little on the softer side.
Full batch makes about 2 1/2 – 3 pounds of cookies
Half batch makes about 1 1/2 – 2 1/2 pounds of cookies