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Almond Biscotti

 
Almond Biscotti
91

Almond Biscotti recipe

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

1 /2

hrs

Trans-fat Free, High Fiber
 

Ingredients

12 ounces almonds
¼ cup canola oil
1 ¼ cups sugar
2 large eggs
2 ¾ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon star anise
finely crushed

Directions

Toast nuts in a 350℉ (180℃) F oven, about 8 to 10 minutes, until aromatic.

Be careful not to scorch.

Chop nuts coarsely. Reduce oven temperature to 325℉ (160℃).

Lightly spray-grease a large cooking sheet.

In a large mixer bowl, beat together oil, sugar and eggs.

Sift flour, baking powder and salt together.

Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together.

Divide dough into 2 equal parts.

Spread each portion of dough into a strip about 3x12-inches long.

Bake in preheated oven for 30 minutes.

Carefully remove each cookie strip to a cutting board and cut diagonally into ½-inch slices.

Turn each slice onto its side and return to baking sheet.

Return to oven and bake another 15 minutes.

Remove from pan and cool on a rack.

 

* not incl. in nutrient facts

Reviews

+2

about 13 years

There is an error in this recipe.

I'm sure t calls for more than 1 whole unblanched almond. Probably 1 cup or as it says 12 oz

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Comments

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 103537% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 333mg 14%
Total Carbohydrate 49g 49%
Dietary Fiber 8g 31%
Sugars g
Protein 44g
Vitamin A 3% Vitamin C 0%
Calcium 18% Iron 54%
* based on a 2,000 calorie diet How is this calculated?

 

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