Equal Choice | Almond Biscotti

Almond Biscotti

2 cups plain flour

1 Tsp. baking powder

1 cup EQUAL SPOONFUL

5 eggs

1 Tsp. vanilla essence

1 Tsp. grated lemon rind

100g blanched almonds

Preheat oven to 180°C. Line two baking trays with baking paper.
Sift the flour and baking powder into a bowl, stir in the EQUAL SPOONFUL and make a well in the centre. Whisk together the eggs, vanilla essence and lemon rind and pour into the well, mix to combine. Stir in the almonds.
Knead the dough on a lightly floured surface for three minutes. Shape into a log 10cm x 30cm. Flatten slightly.
Bake for 35-40 minutes. Allow log to cool slightly then cut into 1/2 cm thick slices, place them onto the baking trays and bake for 10 minutes or until crisp and dry.