Biscotti
Created by ImPat on July 26, 2021
- Servings: 24
- Prep Time: 15m
- Cook Time: 15m
- Recipe #37304
Ingredients
- 200 grams almond meal
- 200 grams caster sugar
- 3 tablespoons self-raising flour (can use gluten=free)
- 2 tablespoons desiccated coconut
- 3 large egg whites
- 1 tablespoon vanilla bean paste
- 150 grams flaked almonds
- 150 grams dark chocolate, chopped
- 50 grams pistachios, crushed
- 50 grams shredded coconut
How to Make
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Step 1: Preheat the oven to 175°C.
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Step 2: Line a baking tray with baking paper.
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Step 3: In a large bowl, place the almond meal, sugar, flour, desiccated coconut, egg whites and vanilla bean paste and stir until well combined.
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Step 4: Fill a bowl with cold water for dipping your fingers into and place the flaked almonds into a bowl and using damp fingers, roll tablespoons of mixture into logs, roll in the sliced almonds and place on the lined baking tray, about 3 cm apart. Bake for 12–15 minutes or just until starting colour, remove from the oven and stand until cool.
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Step 5: Melt the chocolate in the microwave or over a double boiler until smooth and dip one end of the biscotti into the melted chocolate, then place on a lined tray and sprinkle with the crushed pistachios and/or the shredded coconut and stand until set.
Nutritional Facts
- Serving Size: 1 (34.9 g)
- Calories 160.1
- Total Fat - 8.5 g
- Saturated Fat - 4.3 g
- Cholesterol - 0.2 mg
- Sodium - 20.5 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 2.2 g
- Sugars - 15.5 g
- Protein - 2.1 g
- Calcium - 22.6 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg