Almond Biscotti - Easy Peazy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1/4 cup finely chopped slivered almonds1/2 cup sugar2 tablespoons margarine4 egg whites, lightly beaten2 teaspoons almond extract2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt
1.Preheat oven to 375°F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown. (Watch almonds carefully. They burn easily.) Set aside.
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2.Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.
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3.Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
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4.As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.
Number of Servings: 32
Recipe submitted by SparkPeople user NADIATION.
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2.Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.
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3.Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
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4.As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.
Number of Servings: 32
Recipe submitted by SparkPeople user NADIATION.
Nutritional Info Amount Per Serving
- Calories: 54.8
- Total Fat: 1.2 g
- Cholesterol: 1.9 mg
- Sodium: 60.8 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
Member Reviews
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BINEMELLES
I made these with toasted whole almonds instead of the finely chopped slivered almonds, because that's how I remember the Biscotti in Italy – maybe they are done differently in different parts of Italy. They turned out great! It's also amazing how long they store without going stale. Good recipe! - 2/28/17