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Pistachio-Almond Biscotti

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Submitted by Lindy1D

YIELD

3 dozen

PREP

15 min

COOK

45 min

READY

Ingredients

½ 118
CUP ML SUGAR
½ 118
CUP ML VEGETABLE OIL
1 ½ 7.5
TEASPOONS ML ALMOND EXTRACT *
2 2
LARGE LARGE EGGS
2 ½ 591
½ 118
CUP ML PISTACHIO NUTS
coarsely chopped
¼ 59
CUP ML ALMONDS
slivered *
¼ 1.3
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
3 86.7
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null, null
½ 2.5
TEASPOON ML VEGETABLE SHORTENING *

Directions

Heat oven to 350℉ (180℃).

Beat sugar, oil, almond extract and eggs in large bowl with spoon until well blended.

Stir in flour, pistachios, almonds, baking powder, soda and salt.

Place dough on floured surface; roll in flour to coat.

Knead dough 20 times.

Divide dough in half.

Wrap one half in plastic wrap; reserve.

Shape remaining half of dough into rectangle, 10×3x½ inches, on ungreased cookie sheet.

Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean.

Cool on cookie sheet 15 minutes.

Cut crosswise into ½ inch slices.

Place slices, cut cut sides down, on cookie sheet.

Bake about 14 minutes, turning once, until crisp and light brown.

Immediately remove from cookie sheet.

Cool completely on wire rack.

Repeat with remaining half of dough.

Heat chocolate and shortening in 1-quart saucepan over low heat until melted and smooth.

Place biscotti, cut side up, on waxed paper.

Drizzle chocolate mixture over one side of each biscotti.

Let stand until firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 820 46% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 222mg 9%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 19%
Sugars g
Protein 30g
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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