Biscotti (Pista & Currant)

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Biscotti (Pista & Currant) calories by ingredient
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Number of Servings: 26


    Salt, 1 dash (remove)
    Olive Oil, 4 tbsp (remove)
    Pistachio Nuts, 0.50 cup (remove)
    Baking Powder, 1 tsp (remove)
    Granulated Sugar, 0.66 cup (remove)
    Better 'n' Eggs egg substitute, 0.50 cup (remove)
    Currants-0.25 cup, 2 serving (remove)
    Whole Wheat Pastry Flour (Bob's Red Mills) - 1/2 cup, 4 serving (remove)


• Preheat oven to 150 degrees C (300F)
• Line a baking sheet with parchment paper or silpat sheets.
• Sift the flour + salt + baking powder
• Beat the olive oil with the sugar.
• Add the vanilla extract + eggs & beat well. (If you beat the eggs with sugar and then add oil it’s lighter)
• Stir in the flour mix.
• Gently turn the pistachios + currants
• Transfer the dough to your parchment lined baking sheet and form into a log, about 12” X 3 ½”. The dough is very sticky, so you may have to dampen your hands to form the log.
• Bake for 35 minutes, or until firm to the touch & light golden brown.
• Remove from oven and cool for about 10 minutes.
• Transfer the log gently to a cutting board and cut diagonally into 2 cm slices with a sharp serrated knife.
• Reduce oven temperature to 135 degrees C (275F). Place the biscotti, cut side down, on the baking sheet. Bake 8 minutes, turn slices over, and bake for another 8 minutes or until golden brown.
• Remove from oven and let cool. Store in an airtight container.

Number of Servings: 26

Recipe submitted by SparkPeople user MANJUK.

TAGS:  Snacks | Snack | Snacks Snack |

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