Double Almond Biscotti

22
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #33711

November 12, 2019



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Original recipe yields 22 servings
OK

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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