Biscotti

24
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Saving for future use."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (34.9 g)
  • Calories 160.1
  • Total Fat - 8.5 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 0.2 mg
  • Sodium - 20.5 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 15.5 g
  • Protein - 2.1 g
  • Calcium - 22.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 175°C.

Step 2

Line a baking tray with baking paper.

Step 3

In a large bowl, place the almond meal, sugar, flour, desiccated coconut, egg whites and vanilla bean paste and stir until well combined.

Step 4

Fill a bowl with cold water for dipping your fingers into and place the flaked almonds into a bowl and using damp fingers, roll tablespoons of mixture into logs, roll in the sliced almonds and place on the lined baking tray, about 3 cm apart. Bake for 12–15 minutes or just until starting colour, remove from the oven and stand until cool.

Step 5

Melt the chocolate in the microwave or over a double boiler until smooth and dip one end of the biscotti into the melted chocolate, then place on a lined tray and sprinkle with the crushed pistachios and/or the shredded coconut and stand until set.

Tips & Variations


No special items needed.