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Biscotti 1

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Recipe

 

Yield

4 dozen

Prep

20 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup almonds
unblanched
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1 cup all-purpose flour
unsifted
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½ cup whole-wheat flour
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½ cup turbinado sugar
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1 teaspoon baking soda
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3 large eggs
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
237 ml almonds
unblanched
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237 ml all-purpose flour
unsifted
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118 ml whole-wheat flour
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118 ml turbinado sugar
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5 ml baking soda
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3 large eggs
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2.5 ml vanilla extract
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Directions

Roast almonds in a 350℉ (180℃) F oven for 10 to 15 minutes until lightly browned.

Cool to room temperature.

Mix together dry ingredients in a large bowl reserving about 1 cup.

Lightly beat eggs and vanilla and add.

Work mixture until dough coheres adding reserved dry ingredients if necessary.

Add nuts and knead until they are evenly distributed.

Divide into thirds and rest for a few minutes.

Then shape into slabs about 1 inch wide and 12 to 14 inch long.

Place on a lightly oiled cookie sheet and bake at 300℉ (150℃) for 50 minutes.

Cool on a rack for 5 minutes then cut diagonal bars ½ inch thick.

Lay the cookies on their sides and return to the oven for 50 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 21918% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 191mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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