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If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Double Almond Biscotti
22
Servings
Servings
20m PT20M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
""
Original recipe yields 22 servings
Ingredients
Nutritional
- Serving Size: 1 (34.9 g)
- Calories 136.5
- Total Fat - 7.2 g
- Saturated Fat - 3 g
- Cholesterol - 15.3 mg
- Sodium - 146 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.5 g
- Sugars - 7.9 g
- Protein - 3.3 g
- Calcium - 35.8 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350°F. Line a cookie sheet with parchment or foil
Step 2
Grate almond past and butter into a medium bowl, using the large hole side of a grater
Step 3
Add flour, sugar, baking powder and salt into a medium bowl.
Step 4
Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Step 5
Whisk together egg whites and vanilla until frothy. Add to mixture.
Step 6
Mix until dough holds together. Turn out onto a lightly floured counter.
Step 7
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
Step 8
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Step 9
Bake 30-35 minutes or until golden.
Step 10
Cool cookie sheet on wire rack for 10 minutes.
Step 11
Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down.
Step 12
Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
Step 13
Cool on wire rack and store in air-tight container for 2-3 weeks.
Tips & Variations
No special items needed.
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