Italian Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 80
Ingredients
3 cups White Whole Wheat Flour3 cups All-purpose unbleached flour1 T baking powder1/2 t. salt12 ounces butter, softened1 cup Whey Low granulated3/4 cup Splenda1 T vanilla extract3 large eggs4 large egg whites1 cup ground almonds
Preheat oven to 350.
Mix the dry ingredients - but not the almonds - in a medium bowl. In a large bowl cream the butter and sugars until fluffy. Add the whole eggs one at a time. Add the egg whites and vanilla. Stir in the almonds until fully combined.
Divide into 4 equal parts. Form each part into a log ~ 12 " long. Lightly grease two cookie sheets. Place two logs on each sheet. Pat log down so that it is about 3" wide and slightly mounded in the middle. Bake for 35 minutes
Move logs to rack and cool for 10 min. With a sharp knife, cut each log into 20 slices. Place slices cut side down and return to oven for 10 min. Flip over and bake another 10 min.
Makes 80 biscotti. Freeze well.
Number of Servings: 80
Recipe submitted by SparkPeople user QUILTBUGJ.
Mix the dry ingredients - but not the almonds - in a medium bowl. In a large bowl cream the butter and sugars until fluffy. Add the whole eggs one at a time. Add the egg whites and vanilla. Stir in the almonds until fully combined.
Divide into 4 equal parts. Form each part into a log ~ 12 " long. Lightly grease two cookie sheets. Place two logs on each sheet. Pat log down so that it is about 3" wide and slightly mounded in the middle. Bake for 35 minutes
Move logs to rack and cool for 10 min. With a sharp knife, cut each log into 20 slices. Place slices cut side down and return to oven for 10 min. Flip over and bake another 10 min.
Makes 80 biscotti. Freeze well.
Number of Servings: 80
Recipe submitted by SparkPeople user QUILTBUGJ.
Nutritional Info Amount Per Serving
- Calories: 93.8
- Total Fat: 4.4 g
- Cholesterol: 17.1 mg
- Sodium: 53.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.7 g
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