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Almond Biscotti Recipe
|Almonds||1⁄4 Cup (4 tbs), finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg whites||4 , lightly beaten|
|Almond extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
Serving size: Complete recipe
Calories 1802 Calories from Fat 384
% Daily Value*
Total Fat 44 g68.3%
Saturated Fat 6 g29.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1480.8 mg61.7%
Total Carbohydrates 303 g101%
Dietary Fiber 11.1 g44.5%
Sugars 103.9 g
Protein 46 g92.3%
Vitamin A 21.5% Vitamin C 0.05%
Calcium 87.9% Iron 78.7%
*Based on a 2000 Calorie diet
Bake 7 to 8 minutes or until golden brown, watching carefully.
Beat sugar and margarine in medium bowl with electric mixer until smooth.
Add egg whites and almond extract; mix well.
Combine flour, baking powder and salt in large bowl; mix well.
Stir egg white mixture and almonds into flour mixture until well blended.
Spray two 9 x 5 inch loaf pans with nonstick cooking spray.
Evenly divide dough between prepared pans.
With wet fingertips, spread dough evenly over bottoms of pans.
Bake 15 minutes or until knife inserted in centers comes out clean.
Remove from oven and turn out onto cutting board.
As soon as loaves are cool enough to handle, cut each into 16 (1/2 inch-thick) slices.
Place slices on baking sheets covered with parchment paper or sprayed with nonstick cooking spray.
Bake 5 minutes; turn over.
Bake 5 minutes more or until golden brown.