Almond Biscotti

40
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In


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Original recipe yields 40 servings
OK

Nutritional

  • Serving Size: 1 (20.2 g)
  • Calories 69.8
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 15.6 mg
  • Sodium - 23.3 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5.9 g
  • Protein - 1.7 g
  • Calcium - 21.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Step 3

Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.

Step 4

In a small bowl lightly beat the eggs and extracts together. Set aside.

Step 5

In the bowl of your electric mixer combine the flour, sugar, baking powder and salt. Beat until blended.

Step 6

Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.

Step 7

With floured hands divide dough in half.

Step 8

On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide

Step 9

Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch.

Step 10

Remove from oven and let cool on a wire rack for about 10 minutes.

Step 11

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.

Step 12

Arrange evenly on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Step 13

Remove from oven and let cool.

Step 14

Store in an airtight container.

Tips & Variations


No special items needed.

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