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Biscotti with Nuts

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Submitted by Snuffle

YIELD

1 Batch

PREP

50 min

COOK

60 min

READY

1 hrs

Ingredients

1 1
1 237
CUP ML ALL-PURPOSE FLOUR
plus extra for pan
½ 118
CUP ML WALNUTS
toasted
½ 118
CUP ML HAZELNUTS (FILBERTS)
toasted
½ 118
CUP ML CAKE FLOUR
whole wheat
1 5
TEASPOON ML BAKING SODA
1 1
X X SALT *
½ 118
CUP ML BROWN SUGAR
dark, packed *
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 7.5
TEASPOONS ML LEMON ZEST
grate fine

Directions

Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; In a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely. In a large bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts. Using a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff. Preheat oven to 375~F; shape dough into three 18"-long, ½ inch thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white. Bake for 20 minutes. Cut the ropes into diagonal slices about ½ inch wide; Rearrange on baking sheet, reduce oven heat to 225~F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned. These cookies will keep well in a tightly closed tin. To toast the nuts, spread on a pie plate and toast in a 350~F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant. Rub hazelnuts in a clean towel to remove any loose bits of hull; cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 401 47% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 173mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 27g
Vitamin A 3% Vitamin C 4%
Calcium 5% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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