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Filbert Biscotti Recipe
|Eggs||6 , separated (Room Temperature)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Cream of tartar||1 Pinch|
|Filberts||8 Ounce, husked, toasted, and coarsely chopped (Hazelnuts, 1 1/2 Cups)|
|Unsalted butter||1 Cup (16 tbs), melted and cooled (2 Sticks)|
|Aniseed||2 1⁄4 Teaspoon, lightly crushed|
|Grated orange peel||1 Teaspoon|
|Unbleached all purpose flour||7 Cup (112 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Egg white||1 , beaten to blend|
Serving size: Complete recipe
Calories 8725 Calories from Fat 3117
% Daily Value*
Total Fat 361 g555.5%
Saturated Fat 136.5 g682.6%
Trans Fat 0 g
Cholesterol 1752.7 mg
Sodium 1370.4 mg57.1%
Total Carbohydrates 1221 g407.2%
Dietary Fiber 52.5 g210.1%
Sugars 465.3 g
Protein 176 g352.4%
Vitamin A 143.3% Vitamin C 39.1%
Calcium 131.5% Iron 350.6%
*Based on a 2000 Calorie diet
Beat whites with cream of tartar in separate bowl until stiff but not dry.
Fold remaining 1 cup plus 2 tablespoons sugar into whites.
Gently fold large spoonful of whites into yolk mixture to lighten, then fold in remaining whites.
Fold in nuts, butter, aniseed, orange peel and vanilla.
Combine flour, baking powder and salt.
Gradually fold into egg mixture.
Preheat oven to 375°F.
Lightly grease 2 baking sheets.
Form dough into 7 cylinders, each 8 to 10 inches long and 1 1/2 inches in diameter.
Arrange on prepared sheets, spacing 1 to 2 inches apart.
Brush lightly with egg white.
Bake until slightly springy to touch, about 25 minutes.
Remove from oven.
Using serrated knife, cut rolls directly on baking sheets at 45° angle into pieces 1/4 inch wide and 2 to 3 inches long.
Turn cookie slices cut surface down.
Reduce oven temperature to 325°F.
Continue baking until cookies are light brown, about 20 minutes.
Cool on racks.