Almond Biscotti

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



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Servings: 84
Yield: 84 cookies
Prep Time: 25 mins
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Ingredients
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    2 3/4  cups 
    all-purpose flour
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    1 1/2  teaspoons 
    baking powder
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    1   teaspoon 
    salt
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    1 1/2  cups 
    sugar
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    2   
    eggs
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    2   
    egg yolks
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    6   tablespoons 
    butter, melted
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    1 1/2  teaspoons 
    finely shredded orange or lemon peel (optional)
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    1   cup 
    coarsely chopped almonds

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
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Apples and Oats Biscotti

With lots of apples and oats, these biscotti are like apple crisp in cookie form. Serve for breakfast, dessert, or a snack with a mug of hot spiced cider.

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