Directions

Toast almonds at 350 for about 10 or til fragrant. Place in freezer for about 5 minutes to cool. Lower heat to 300.

In a medium bowl whisk flour, flax baking soda and salt.

In a large bowl whisk eggs and sugar.. Stir in amaretto and vanilla extract.

Add cooled nuts. Dough will be a little runny. Let it sit for 3-5 minutes to allow flour to soak in the liquids.

Divide the dough in half. Place each half on a greased parchment sheet pan. Shape the dough into long logs at least 3 inches apart.

Bake for 35 minutes or til lightly browned. Place on cooling rack. Cool for about 10 minutes or til cool to the touch. While it's still warm cut into 1/2" pieces at a diagonal. Place back on cooling rack then put back in the oven til crisp (about 30 minutes). Turn biscotti halfway if necessary.