Double Almond Biscotti
November 12, 2019
Categories: Desserts, Cookies, Shaped, Slice and Bake more
- 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
Preheat oven to 350°F. Line a cookie sheet with parchment or foil
Grate almond past and butter into a medium bowl, using the large hole side of a grater
Add flour, sugar, baking powder and salt into a medium bowl.
Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add to mixture.
Mix until dough holds together. Turn out onto a lightly floured counter.
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Bake 30-35 minutes or until golden.
Cool cookie sheet on wire rack for 10 minutes.
Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down.
Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
Cool on wire rack and store in air-tight container for 2-3 weeks.
Tips & Variations
No special items needed.