Almond Cream Cheese Biscotti
Almond Cream Cheese Biscotti recipe
Yield
12 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
margarine
softened |
|
| 3 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
anise extract
|
* |
| ½ | cup |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 4 | large |
eggs
|
|
| 177 | ml |
margarine
softened |
|
| 769 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
anise extract
|
* |
| 118 | ml |
almonds
toasted, sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Beat cream cheese, margarine, sugar, vanilla and anise extract in large mixing bowl at medium speed with electric mixer until well blended.
Gradually add combined dry ingredients, mix well; stir in almonds.
On well-floured surface with floured hands, shape dough into three 12 x 1½ inch logs.
Place logs, 2 inches apart, on greases and floured cookie sheet .
Bake 15 to 20 minutes or until light golden brown.
(Dough will spread and flatten slightly during baking).
Cool slightly.
Diagonally cut each log into ¾ inch slices.
Place on cookie sheet.
Continue baking 5 to 10 minutes or until light golden brown.
Cool on wire rack.
