Italian Biscotti
"These addictive Italian cookies are meant for dunking, but are good eaten alone. The word "biscotti" refers to their preparation--they are twice baked. These have less fat than most because they egg whites along with eggs."
Original is 45 servings
Ingredients
Nutritional
- Serving Size: 1 (16.1 g)
- Calories 56.2
- Total Fat - 1.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 7.3 mg
- Sodium - 31.2 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 0.4 g
- Sugars - 4.6 g
- Protein - 1 g
- Calcium - 6.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large mixing bowl combine the first 4 ingredients; mix well.
Step 2
Add the next 4 ingredients and beat until a dough forms; add the almonds.
Step 3
Turn the sticky dough out onto a floured board and knead several times; then divide dough in half and with floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
Step 4
Place the logs about 3" apart on a baking sheet that has been sprayed lightly with cooking spray.
Step 5
Bake at 325 degrees for 40 minutes; remove and cool for 10 minutes and reduce oven to 275 degrees.
Step 6
On a cutting board, cut the logs diagonally into 3/4" thick slices; arrange the slices on the baking sheet and bake for 10-12 minutes; turn them and bake another 10-12 minutes.
Step 7
Turn heat off and leave biscotti to crisp in the oven for another 15 minutes; remove and completely cool.
Tips
No special items needed.
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