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Biscotti- Rosso

 

This delicious Italian snack is perfect with a cup of hot tea or coffee.
61

Yield

48

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 large eggs
2 each egg whites
*
1 teaspoon vanilla extract
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cups hazelnuts (filberts)
toasted, or almonds or pistachios halved

Directions

Preheat the oven to 325℉ (160℃). Lightly spray or wipe a large baking sheet with vegetable oil.

In the large bowl of an electric mixer, combine the eggs, egg whites, and vanilla. Mix until well combined. Add the sugar, flour, soda, and salt; beat until a dough forms. Stir in the nuts.

Turn the sticky dough onto a lightly floured board. With clean floured hands and with the aid of a spatula or pastry scraper, knead the dough several times. Divide the dough in half. With floured hands, form the dough into two flattish logs, about 15 inches long and 2 inches wide. Place the logs on the baking sheet, 3 inches apart. Bake for 40 minutes. Remove and cool for 10 minutes.

Reduce the heat to 275 degrees. On a cutting board, cut the logs diagonally into ¾ inch-thick slices. Arrange the slices on the baking sheet and bake for 10 to 12 minutes. Turn and bake for another 10 to 12 minutes. Turn the heat off, and leave the biscotti to crisp in the oven for 15 minutes. Remove from oven and cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 4925% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 27mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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