Almond Biscotti
Recipe: #26753
July 28, 2017
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Original is 40 servings
Ingredients
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 by Step Method
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
No special items needed.
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