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Biscotti
A divine Italian almond biscuit that is twice baked. I love dunking these in a mug of coffee.
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Course:
Snacks
Cuisine:
Italian
Keyword:
Biscotti, Eggs, Nuts, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
40
biscuits
Calories:
93
kcal
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Ingredients
Metric
Imperial
2 1/2
cups
all-purpose flour
1
cup
sugar
2
large
eggs
free range
1/2
cup
almonds
chopped
1
tsp
baking soda
1/4
tsp
Salt
Instructions
Combine all the ingredients in a mixing bowl and stir to combine.
2 1/2 cups all-purpose flour,
1 cup sugar,
2 large eggs,
1/2 cup almonds,
1 tsp baking soda,
1/4 tsp Salt
When the dough becomes too stiff to stir, work with your hands until the ingredients are thoroughly combined.
Divide into 4 parts and roll each into a log shape about 1 inch (2.5 cm) thick.
Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax paper.
Bake in a preheated 350F (180C) oven for about 30 minutes, until lightly browned.
Remove from the oven and leave the oven turned on.
Cut into 1/2 inch (1 cm) slices while still warm and return to the oven.
Bake an additional 10 to 15 minutes, until crisp and golden brown.
Cool completely and store in an airtight container.
Will keep for several weeks in sealed container.
Notes
These are best dunked into a piping hot mug of coffee.
Nutrition
Calories:
93
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
50
mg
|
Potassium:
45
mg
|
Fiber:
1
g
|
Sugar:
6
g