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Crunchy Biscotti Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Unblanched almonds||3⁄4 Cup (12 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Almond extract||1⁄2 Teaspoon|
|Orange rind||1⁄2 Teaspoon, grated|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 2731 Calories from Fat 1086
% Daily Value*
Total Fat 126 g193.8%
Saturated Fat 46 g229.8%
Trans Fat 0 g
Cholesterol 584.2 mg
Sodium 992.3 mg41.3%
Total Carbohydrates 346 g115.2%
Dietary Fiber 19.3 g77.1%
Sugars 157.2 g
Protein 62 g123.6%
Vitamin A 47.5% Vitamin C 5.7%
Calcium 113.2% Iron 95.5%
*Based on a 2000 Calorie diet
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball.
Divide in half; roll each into 12 inch (30 cm) long log.
Transfer to ungreased baking sheet.
Brush tops with egg white; bake in 350Â°F (180Â°C) oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4 inch (2 cm) thick slices.
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)