Almond Biscotti

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Nutritional Info
  • Servings Per Recipe: 54
  • 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

View full nutritional breakdown of Almond Biscotti calories by ingredient
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Makes 54 Makes 54
Number of Servings: 54


    *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 zest
    1/2 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.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Sticky dough is an understatment, but it was worth the end result to deal with it. I think I might have more than "lightly" floured the board and my hands, which didn't create any problems. Only change was to leave them in oven for probably 4-5 minutes more PER SIDE! - 11/21/08

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  • Looks like a good recipe but there are no directions! - 3/17/07

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