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Parve
Easy
20 Servings
Allergens 
1 Hour, 45 Minutes
Diets
This recipe is adapted from the mandelbroit recipe from my 90-year-old friend, Goldie. It’s delicious and works always!
3 eggs
1 cup avocado oil
1 teaspoon Gefen Vanilla
1 cup white sugar
3 cups Gefen Almond Flour
1 teaspoon cinnamon
2 and 1/2 teaspoons Gefen Baking Powder
pinch of salt
zest of 1 orange
1/2–2/3 cup blueberries
1/2–2/3 cup chopped pecans (can use candied pecans if desired)
handful of white chocolate chips, optional
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt.
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans.
Form into logs on Gefen Parchment-lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot.
Use a knife to mark where you’ll be slicing the biscotti after it bakes.
Bake for 30 minutes.
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay each piece on its side.
Reduce oven temperature to 300 degrees Fahrenheit. Put trays back into the oven and bake until biscotti hardens, about 30 minutes.
Yields about 40 cookies
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