Italian Almond Biscotti Recipe Video
A classic biscotti, this recipe uses no butter or oil in the dough to make for a low fat, low cal and delicious cookie, which is wonderful dipped in coffee
Summary
Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientAlmond
Ingredients
1 cup raw almonds
2-3 eggs (i ended up using 3) beaten with
1 tsp vanilla extract and
1/2 tsp almond extract
2 cups all purpose flour
pinch of salt
3/4 cup white sugar
1 tsp baking powder
Directions
Preheat oven to 350
roast almonds in a single layer on a baking sheet for about 10 mins or until toasted. Let cool then
coarsly chop.
Lower oven temp to 300 F.
Combine flour, salt sugar and baking powder and beat with electric mixer at low speed (or sift
dry ingredients together in a large bowl) Slowly add eggs until a soft and crumbly dough forms
fold in almonds
Divide dough in half and shape each half into a 10 inch by 2 inch log. Place on parchment lined baking sheet,
or buttered sheet, 3 inches apart as log will spread while cooking. Bake for 30-50 mins or until firm to the touch.
Remove to wire racks to cool for 10 mins. Using a serrated knife cut into 1/2" slices on the diagonal. Raise oven to
350, Return cookies to baking
pan and either stand up on edge, and bake for 10 mins or until toasted, or place on one side and bake for 10 mins, then turn and
bake 10 mins more on other side
roast almonds in a single layer on a baking sheet for about 10 mins or until toasted. Let cool then
coarsly chop.
Lower oven temp to 300 F.
Combine flour, salt sugar and baking powder and beat with electric mixer at low speed (or sift
dry ingredients together in a large bowl) Slowly add eggs until a soft and crumbly dough forms
fold in almonds
Divide dough in half and shape each half into a 10 inch by 2 inch log. Place on parchment lined baking sheet,
or buttered sheet, 3 inches apart as log will spread while cooking. Bake for 30-50 mins or until firm to the touch.
Remove to wire racks to cool for 10 mins. Using a serrated knife cut into 1/2" slices on the diagonal. Raise oven to
350, Return cookies to baking
pan and either stand up on edge, and bake for 10 mins or until toasted, or place on one side and bake for 10 mins, then turn and
bake 10 mins more on other side
Comments
Comments: 3 |
Add a Comment
Anonymous says :
they were delicious however we changed the sugar amount to 1/2 cup
need to know the health index such as calories, fat, carbs, sugars and fiber
Posted on: 11 June 2010 - 7:05pm
Ganesh Dutta says :
Wonderful almond biscotti recipe. In my view, this is the best cookie from Great Italian cuisine.
Posted on: 27 February 2008 - 2:16pm
