Ingredients
· 1/2 cup butter, softened, unsalted
· 1/2 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1/4 cup maple syrup
· 2 cups all-purpose flour
· 1 teaspoon baking powder
· 1 pinch salt
· 1 teaspoon ground cinnamon
· 1/2 cup slivered almonds
Directions
· In an Oster® food processor using the dough blade, combine butter and sugar. Blend until light and fluffy. Add egg and mix well. Continue blending and add vanilla and maple syrup. Add the flour, baking powder, salt, cinnamon and almonds and mix well.
· Meanwhile, line the Oster® toaster oven pan with parchment paper. Remove biscotti batter and, using your hands, roll dough into 2 logs, the length of the pan and roughly 2 inches in diameter.
· Place biscotti logs on parchment-lined pan and transfer to the Oster® toaster oven. Bake on top level at 350ºF (205ºC) for 25 minutes or until golden brown. Remove and let cool for 10 minutes.
· Place logs on cutting board and, using a serrated knife, slice each log diagonally at a 45-degree angle into half inch (1 cm) pieces. Lay flat on baking pan and return to toaster oven. Bake for 5 minutes, turn over, and bake for another 5 minutes more or until slightly dried and golden brown all over.