8-ounces no-knead bread dough
8 raw whole almonds
Preheat the oven to 450º F. Line a baking sheet with parchment paper and lightly grease with olive oil; set aside.
Divide the dough into eight pieces. Roll each portion into elongated ropes. Twist each rope to create a knot in the middle. Place the breadsticks on the prepared baking sheet at least 1-inch apart. Cover lightly with a kitchen towel and allow to rest for 20 minutes. Right before baking, press an almond in the tip of the dough. (Press firmly so the almond won't pop off during baking). Bake for 15-20 minutes or until golden brown. Allow to cool to room temperature. Enjoy!
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