Almond Biscotti
- Number of Servings: 54
Ingredients
*Flour, white, 2 cup Granulated Sugar, 1 cup Baking Powder, 1 tsp Salt, .5 tsp Ginger, Crystallized, 1 oz(2 TBS finely chopped)Egg, fresh, 2 large*Egg white, 2 serving 1 tsp lemon zest1/2 tsp. almond extract
1. Preheat oven to 350 degrees. Cover baking sheet with parchment paper.
2. In large bowl, whisk together flour, sugar, baking powder, and salt, until blended. Stir in ginger.
3. In medium bowl, whisk together whole eggs, egg whites, lemon zest, and extract. Add to flour mixture. Work wet ingredients into dry ingredients until combined (dough will be sticky).
4. Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14-inch-long rope, then transfer to prepared baking sheet. Flatten rope to 1 3/4 inch width. Roll remaining dough into another 14-inch-long rope, place 3 to 4 inches away from first rope, and then flatten.
5. Bake in 350 degree oven until firm to the touch and lightly golden on top. 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto cutting board. With a thin blade knife, cut loaves into half inch pieces (27 slices per loaf) Remove parchment paper from baking sheet. Place slices, cut sides down, back on baking sheet. (They can touch)
6. Bake until dry, another 15 minutes, turning biscotti over after seven minutes. Let cool completely on wire racks. Store in airtight container at room temperature.
Number of Servings: 54
Recipe submitted by SparkPeople user PURPLEZEBRA.
2. In large bowl, whisk together flour, sugar, baking powder, and salt, until blended. Stir in ginger.
3. In medium bowl, whisk together whole eggs, egg whites, lemon zest, and extract. Add to flour mixture. Work wet ingredients into dry ingredients until combined (dough will be sticky).
4. Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14-inch-long rope, then transfer to prepared baking sheet. Flatten rope to 1 3/4 inch width. Roll remaining dough into another 14-inch-long rope, place 3 to 4 inches away from first rope, and then flatten.
5. Bake in 350 degree oven until firm to the touch and lightly golden on top. 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto cutting board. With a thin blade knife, cut loaves into half inch pieces (27 slices per loaf) Remove parchment paper from baking sheet. Place slices, cut sides down, back on baking sheet. (They can touch)
6. Bake until dry, another 15 minutes, turning biscotti over after seven minutes. Let cool completely on wire racks. Store in airtight container at room temperature.
Number of Servings: 54
Recipe submitted by SparkPeople user PURPLEZEBRA.
Nutritional Info Amount Per Serving
- Calories: 39.2
- Total Fat: 0.2 g
- Cholesterol: 8.5 mg
- Sodium: 35.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.1 g
- Protein: 0.9 g
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