Almond Biscotti
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 42.8
- Total Fat: 2.0 g
- Cholesterol: 4.7 mg
- Sodium: 13.7 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
View full nutritional breakdown of Almond Biscotti calories by ingredient
Introduction
To help with my cravings for biscuits I went online and found this recipe....satisfyingA tradition italian biscotti that is crisp and crunchie rather than sweet. Biscotti are baked twice....
To help with my cravings for biscuits I went online and found this recipe....satisfying
A tradition italian biscotti that is crisp and crunchie rather than sweet. Biscotti are baked twice....
Number of Servings: 40
Ingredients
1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (optional)
Directions
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a tray with baking paper.
Stage One:
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Stage Two:
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Not included in the calorie counter but for a treat you can dip or spread with a small metal spatula one side of the biscotti with chocolate and let dry on a clean baking sheet.
Number of Servings: 40
Recipe submitted by SparkPeople user KIWIBIRD.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a tray with baking paper.
Stage One:
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Stage Two:
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Not included in the calorie counter but for a treat you can dip or spread with a small metal spatula one side of the biscotti with chocolate and let dry on a clean baking sheet.
Number of Servings: 40
Recipe submitted by SparkPeople user KIWIBIRD.
