SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 3.0 g
  • Cholesterol: 22.6 mg
  • Sodium: 18.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Almond Biscotti calories by ingredient
Report Inappropriate Recipe

Almond Biscotti

Submitted by: GRACIE706

Introduction

Dry and crisp cookie, good for dipping in coffee, tea, or other beverage Dry and crisp cookie, good for dipping in coffee, tea, or other beverage
Number of Servings: 50

Ingredients

    *Wheat flour, white, all-purpose, unenriched, 3.75 cup
    *Ideal No Calorie Sweetner, 96 tsp
    Egg, fresh, 3 large
    Egg Yolk, 2 large
    Baking Powder, 1 tsp
    Salt, 1 dash
    Vanilla Extract, 1 tsp
    *Almond Extract, 1 tsp
    Almonds, 1.66 cup, whole
    Egg, fresh, 1 medium, beaten for egg wash for baking

Directions

Toast almonds and roughly chop. Set aside.
Put flour in bowl or on work surface. Make a well in center, add sugar (original recipe calls for sugar, I used sugar substitute), eggs and egg yolks, baking powder, salt and extracts. (I used almond, but anise, or others may be substituted.)
Gradually mix flour into mixture, kneading until smooth. Add nuts and knead until integrated with dough.
Cut dough in to quarters, roll into 2 -2.5 inch logs. Place logs, about 2 inches apart, on two baking sheets that have been prepared (buttered and floured or with parchment), use egg wash over top and sides of logs.
Bake in 350 degree oven for 35 minutes. Take from oven and reduce temp to 325 degrees. Using sharp serrated edge knife, cut diagonally in 3/4 to 1 inch slices and lay them cut side up on the sheets. Bake for another 15 minutes. Remove and cool on wire rack. May be stored in tin or tightly sealed container for several weeks.

Number of Servings: 50

Recipe submitted by SparkPeople user GRACIE706.






Great Stories from around the Web


Rate This Recipe