Yeast-free Almond Biscotti

Can something THIS good be unleavened?  During the 7 Days of Unleavened Bread/ Passover we ate only bread that was yeast-free.  This symbolizes putting sin out or being unleavened.  Such a tall order for most Americans who are mainly bread eaters!

On the first day, my friend Patricia gave me some of these unleavened Almond Biscotti.  They looked like regular biscotti but tasted so buttery and GOOD!!  What a treat for the Holy Days.  Of course, I had to ask for the recipe!  Hope you try it.

Yeast-free Almond biscotti

(From a cookbook with unleavened bread recipes and this particular one was adapted from Joyce Stiver)

1/4 cup + 2 Tbsp butter (original recipe says 1/4 cup butter)
1/2 cup + 2 Tbsp brown sugar (original recipe says 3/4 cup sugar)
2 eggs
1 tsp vanilla
1/4 tsp salt
1 cup finely chopped nuts (I used raw almonds but pistachios are great here)
2 cups flour

Melt butter and blend in sugar, vanilla, salt and eggs. Add flour and nuts then knead until it forms a soft dough. Make two logs 14 x 1 inch long. Flatten log on a cookie sheet with parchment paper/Silpat.  Bake at 325 F (160 C) for 25 minutes. Cool for 5 minutes then with a sharp knife, cut biscotti into 1/2 inch pieces diagonal strips and bake 1 minute longer. I did not frost mine but you could also drizzle the biscotti with melted chocolate or mint chocolate. Enjoy!

Cheers,

Ann (momgateway.blogspot.com)

 

About MomGateway

I love cooking simple but delicious meals! I share tips for kosher, healthy living and approaches to treating cancer naturally by letting the body heal itself through nutrition and lifestyle change. Come join me in cooking and eating fresh, wholesome foods!

View My Blog: www.momgateway.blogspot.com

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2 Responses to Yeast-free Almond Biscotti

  1. Kimberleigh says:

    Awesome site ! love this recipe – tyvm for sharing !!

  2. MomGateway momgateway says:

    My pleasure, Kimberleigh. Hope you try it.

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