Hazelnut Almond Biscotti

• 2 large eggs, room temperature
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 1-2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup chopped hazelnuts, toasted
• 1/4 cup sliced almonds, toasted

1. Preheat oven to 350u0b0. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
2. Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment paper-lined
3. . Bake until golden brown, about 20 minutes.
4. Cool on pans on wire racks until firm. Reduce oven setting to 325u0b0. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on
5. , cut side down.
6. Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

eggs, sugar, vanilla, almond extract, flour, baking soda, salt, hazelnuts, almonds

Taken from www.tasteofhome.com/recipes/hazelnut-almond-biscotti/ (may not work)