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Yummi Biscotti

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Submitted by devi

YIELD

1 batch

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

½ 118
CUP ML BUTTER
2 473
CUPS ML SUGAR
6 6
LARGE LARGE EGGS
1 15
TABLESPOON ML ANISE EXTRACT *
1 237
CUP ML ALMONDS
ground
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML BAKING POWDER
plus 1 teaspoon
4 946
CUPS ML ALL-PURPOSE FLOUR
plus 2 tablespoons

Directions

  1. Cream butter with sugar; add eggs one at a time and beat after each addition.

Add anise, then nuts and dry ingredients.

Spread in horseshoe shape on 2 buttered and floured cookie sheets.

  1. Bake at 350℉ (180℃) for 15 to 18 minutes. When set enough to cut, cut in one-inch pieces and lay each on its side.

Continue baking at 225F or 250F for about two hours, or until the biscotti are as hard as you like them.

These are foolproof and keep for weeks in a jar.

Great for dunking in coffee or milk.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 1291 30% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 378mg 126%
Sodium 862mg 36%
Total Carbohydrate 67g 67%
Dietary Fiber 6g 25%
Sugars g
Protein 55g
Vitamin A 22% Vitamin C 0%
Calcium 19% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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