Double Almond Biscotti
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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 by Step Method
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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