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Patrizio Biscotti

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Submitted by uscoutys

YIELD

1 batch

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

½ 118
CUP ML BUTTER
at room temperature
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
2 473
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 ½ 355
CUPS ML NUTS
chopped

Directions

Combine flower, baking powder, baking soda and chopped nuts.

Add to the egg mixture.

The batter will be very stiff and sticky. Cover the dough with plastic wrap and refigerate for 1 hour or over night.

With flored hands, divide the dough into two portions and shape each into a loaf about 12 inched long.

Grease a 10×14 inch baking sheet.

Place both loaves on the sheet, leaving at least 3 inches between them.

Flatten each loaf slightly, as evenly as possible.

Place in preheated 400℉ (200℃). oven and bake for 20 min. or until firm to the touch.

Remove can cool on wire rack slightly.

Lower oven to 375℉ (190℃).

While still warm, slice the loaves into diagonal slices about ⅓ inch thick.

Arrange on ungreased baking sheet and bake at 375℉ (190℃) for 15 mintues - do not brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 969 49% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 275mg 11%
Total Carbohydrate 37g 37%
Dietary Fiber 6g 25%
Sugars g
Protein 37g
Vitamin A 17% Vitamin C 0%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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