Almond Biscotti

Each crisp biscotti is low-fat, yet luscious. This recipe is easily adjusted to accommodate almonds, hazelnuts, pistachios, or cashews.

Almond Biscotti
SERVINGS
84
YIELD
84 cookies
PREP TIME
25 mins
by 8  people
add your rating
add a comment
Ingredients
  • 2 3/4  cups all-purpose flour
  • 1 1/2  teaspoons baking powder
  • 1   teaspoon salt
  • 1 1/2  cups sugar
  • 2   eggs
  • 2   egg yolks
  • 6   tablespoons butter, melted
  • 1 1/2  teaspoons finely shredded orange or lemon peel (optional)
  • 1   cup coarsely chopped almonds
Related Video
How to Make Pick-Your-Fruit Smoothies

You can save a lot of money and calories by learning how to make pick your fruit smoothies at home. These easy recipe allows you to substitute any fruit for a perfectly blended smoothie.

Directions
1. 
Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.
2. 
Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
3. 
Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
4. 
Makes about 84 cookies.

Variation

  • Hazelnut Biscotti:

    Prepare as above, except use the option of orange peel and substitute 1 cup chopped hazelnuts for the almonds.

    Per cookie: 48 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 6 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 1% vit. A, 1% calcium, 2% iron

    Exchanges: 1/2 Other Carbo., 1/2 Fat

Variation

  • Pistachio Biscotti:

    Prepare as above, except use the option of lemon peel and substitute 1 cup chopped pistachios for the almonds.

    Per cookie: 46 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 1% vit. A, 1% calcium, 2% iron

    Exchanges: 1/2 Other Carbo., 1/2 Fat

Variation

  • Cashew-Chocolate Biscotti:

    Prepare as above except omit the peel and substitute 1/2 chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds.

    Per cookie: 47 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.

    Daily Values: 1% vit. A, 1% calcium, 2% iron

    Exchanges: 1/2 Other Carbo., 1/2 Fat

nutrition information

Per Serving: cal. (kcal) 47, Fat, total (g) 2, chol. (mg) 12, sat. fat (g) 1, carb. (g) 7, Monosaturated fat (g) 1, sugar (g) 4, pro. (g) 1, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Folate (g) 8, sodium (mg) 40, Potassium (mg) 18, calcium (mg) 10, iron (mg) 0, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top