Biscotti Toscani
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 72.9
- Total Fat: 3.7 g
- Cholesterol: 10.0 mg
- Sodium: 49.3 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
View full nutritional breakdown of Biscotti Toscani calories by ingredient
Introduction
Ideal for eating plain or with ice cream Ideal for eating plain or with ice creamNumber of Servings: 36
Ingredients
-
1 cup Almonds
1/3 cup Butter
1/4 cup Granulated Sugar
1 Egg, fresh
1 tsp Vanilla Extract
1/4 tsp almond extract
2 tsp Orange Zest
2 1/4 Cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/8 tsp Nutmeg, ground
1/4 tsp Salt
Directions
Makes about 3 dozen
Place nuts in shallow pan and bake in preheated oven (325) for 10 min until golden brown, cool, chop in half.
In a mixing bowl combine butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and orange zest. Add flour, baking powder, nutmeg, and salt slowly to mixture until blended. Fold in almonds.
Divide dough in half. Place on baking sheet lined with parchment paper or greased and form into 2 logs about 1/2 inch thick, 1 1/2 inches wide, and 12 inches long spacing at least 2" apart.
Bake in the middle of a preheated oven (325) for 25 min or until a light golden brown. Transfer from teh baking sheet to a rack and let cool for 5 min.
Place on cutting board and with a serrated knife, slice diagonally at 45 degree angle about 1/2 inch thick. Lay the slices flat on the bakingn sheet and return to the oven for 10 min, turn over and bake another 10 min to dry slightly. Let cool on a rack. Store in a tightly covered container.
Number of Servings: 36
Recipe submitted by SparkPeople user PJSGIRL143.
Place nuts in shallow pan and bake in preheated oven (325) for 10 min until golden brown, cool, chop in half.
In a mixing bowl combine butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and orange zest. Add flour, baking powder, nutmeg, and salt slowly to mixture until blended. Fold in almonds.
Divide dough in half. Place on baking sheet lined with parchment paper or greased and form into 2 logs about 1/2 inch thick, 1 1/2 inches wide, and 12 inches long spacing at least 2" apart.
Bake in the middle of a preheated oven (325) for 25 min or until a light golden brown. Transfer from teh baking sheet to a rack and let cool for 5 min.
Place on cutting board and with a serrated knife, slice diagonally at 45 degree angle about 1/2 inch thick. Lay the slices flat on the bakingn sheet and return to the oven for 10 min, turn over and bake another 10 min to dry slightly. Let cool on a rack. Store in a tightly covered container.
Number of Servings: 36
Recipe submitted by SparkPeople user PJSGIRL143.