Biscotti, almond
- Number of Servings: 80
Ingredients
1/2 cup butter1 cup sugar2 large eggs2 tsp pure almond extract1 cup whole toasted almonds2 3/4 cups flour, divided1 Tbsp baking powder1/4 tsp salt
Preheat oven to 325 F.
Cream butter and sugar until light and fluffy. Add almond extract and eggs, beating well after each addition. Mix in almonds.
Whick together 2 1/2 cups flour, baking powder, and salt. Mix into butter mixture until just incorporated. Sprinkle remaining 1/4 cup flour on board. Dump cookie mix onto floured board and divide into three equal balls. Roll each ball into a log about 12-14 inches long and place on cookie sheet. Bake at 325 F for 30 minutes. Turn down oven heat to 300 F.
Remove immediately from cookie sheet, one roll to cutting board, the other two to cooling rack. With a very sharp knife (10" chef's knife works well), slice each roll into about 27 cookies. Place them, standing upright, back onto cookie sheet, leaving space between each cookie.
Return to 300 F oven for 15 minutes. Cookies should not be brown, but should be dried and crisp when done. If desired, do second baking at a lower temperature and turn off oven after 15 minutes. Leave cookies in oven while it cools.
Cream butter and sugar until light and fluffy. Add almond extract and eggs, beating well after each addition. Mix in almonds.
Whick together 2 1/2 cups flour, baking powder, and salt. Mix into butter mixture until just incorporated. Sprinkle remaining 1/4 cup flour on board. Dump cookie mix onto floured board and divide into three equal balls. Roll each ball into a log about 12-14 inches long and place on cookie sheet. Bake at 325 F for 30 minutes. Turn down oven heat to 300 F.
Remove immediately from cookie sheet, one roll to cutting board, the other two to cooling rack. With a very sharp knife (10" chef's knife works well), slice each roll into about 27 cookies. Place them, standing upright, back onto cookie sheet, leaving space between each cookie.
Return to 300 F oven for 15 minutes. Cookies should not be brown, but should be dried and crisp when done. If desired, do second baking at a lower temperature and turn off oven after 15 minutes. Leave cookies in oven while it cools.
Nutritional Info Amount Per Serving
- Calories: 47.8
- Total Fat: 2.2 g
- Cholesterol: 8.5 mg
- Sodium: 28.6 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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