Pareve

Yields 20-24 biscotti, freezer friendly

Perfecting these biscotti was truly a feat. Now that my work is done, it’s your turn. Dunk, indulge, and repeat for the total biscotti experience.

Ingredients:

• 3 eggs
• 1¼ cups sugar, divided
• ½ cup oil
• 1 tablespoon vanilla sugar
• 1 teaspoon baking powder
• 3¼ cups almond flour
• 1¼ cups potato starch
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon cocoa powder

Cinnamon Topping:

• 2 tablespoons sugar
• ½ teaspoon cinnamon

Directions:

Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 1 cup sugar until combined. With mixer on low speed, add oil; beat until combined. Add vanilla, baking powder, almond flour, potato starch, and salt. Beat until combined.

Remove half the dough; set aside.

Add remaining ¼ cup sugar, cinnamon, and cocoa powder to the dough remaining in the mixing bowl. Beat, scraping the sides, until just incorporated and dough becomes light brown; be careful not to overbeat. Return reserved dough to the mixing bowl. Pulse to marbleize, but do not blend doughs completely.

Divide dough in half; place side by side on prepared baking sheets. With moistened hands, shape each half into a (10-inch by 4-inch) rectangle.

Cover; refrigerate prepared dough for 30 minutes.

Preheat oven to 350°F.

Prepare the cinnamon topping:

In a small cup, combine sugar and cinnamon. Sprinkle evenly over biscotti loaves.

Bake on center rack for 30 minutes. Cool slightly; cut into 1-inch slices.

Store in an airtight container or bag.

Note: I prefer softer biscotti; to yield crispy biscotti, after slicing, turn each cookie on its side and return to oven for 10 minutes, turning after 5 minutes.