Vanilla Almond Biscotti
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 182.7
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 44.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.6 g
- Protein: 3.0 g
View full nutritional breakdown of Vanilla Almond Biscotti calories by ingredient
Introduction
Oats and almonds both stud this eggless, very vanilla dough that bakes into perfectly crunchy sticks. Dunked into coffee or hot chocolate it's a great pick me up in the afternoon! Oats and almonds both stud this eggless, very vanilla dough that bakes into perfectly crunchy sticks. Dunked into coffee or hot chocolate it's a great pick me up in the afternoon!Number of Servings: 10
Ingredients
-
1 ¼ cups whole wheat flour
½ cup oats
½ cup vanilla sugar
1 tsp baking powder
½ tsp baking soda
Pinch salt
½ cup slivered almonds
¼ cup unsweetened vanilla almond milk
seeds from 1/2 vanilla bean
2 tbsp canola oil
2 tbsp vanilla
Directions
Preheat the oven to 350 F and line a baking sheet with parchment or silpat.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt and almonds.
Pour in the almond milk, then add the vanilla seeds, oil and vanilla extract. Stir well - dough should be very stiff but cohesive.
Shape into a flattened log and place on the sheet.
Bake for 25 minutes.
Remove from the oven and cool for 15 minutes.
With a sharp, serrated knife (I used my mom's awesome CUTCO bread knife), slice the log on a bias, arranging the pieces (cut side down) back on the baking sheet.
Bake for 10 minutes, then flip carefully and bake for another 10 minutes.
Cool completely - they will crisp as they cool.
These are delicious dipped in white chocolate with slivered, flaked or ground almonds on top.
Serving Size: Makes 10 biscotti
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt and almonds.
Pour in the almond milk, then add the vanilla seeds, oil and vanilla extract. Stir well - dough should be very stiff but cohesive.
Shape into a flattened log and place on the sheet.
Bake for 25 minutes.
Remove from the oven and cool for 15 minutes.
With a sharp, serrated knife (I used my mom's awesome CUTCO bread knife), slice the log on a bias, arranging the pieces (cut side down) back on the baking sheet.
Bake for 10 minutes, then flip carefully and bake for another 10 minutes.
Cool completely - they will crisp as they cool.
These are delicious dipped in white chocolate with slivered, flaked or ground almonds on top.
Serving Size: Makes 10 biscotti
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.