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Passover Almond Biscotti


1/2 cup butter softened
1-cup sugar
3 eggs
1 tsp. almond extract
2 cups potato flour (not potato starch)
1 cup almond, coconut or tapioca flour
1 tsp xanthum gum
1 cup sliced almonds


1. Mix all ingredients in mixer.

2. Lightly flour a board with any of the flours used in the recipe. Line a cookie sheet with Reynolds Release nonstick foil or parchment paper. Divide the dough in 2 and form each into a long log. Place both logs on baking sheet and press down with your hands.

3. Bake at 350 for 20 minutes. Let sit for 5 minutes and slice into diagonal slices.

4. Place slices back on the baking sheet lying on their sides. Bake 7 minutes, turn the slices and bake another 7 minutes.

5. Cool on a rack and store in Ziploc bags. They freeze well and are crisp.

To make the rest of the year add 1 tsp baking soda to the recipe.

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