Filbert Biscotti Recipe


Main Ingredient


 Eggs6 , separated (Room Temperature)
 Sugar2 1⁄4 Cup (36 tbs)
 Cream of tartar1 Pinch
 Filberts8 Ounce, husked, toasted, and coarsely chopped (Hazelnuts, 1 1/2 Cups)
 Unsalted butter1 Cup (16 tbs), melted and cooled (2 Sticks)
 Aniseed2 1⁄4 Teaspoon, lightly crushed
 Grated orange peel1 Teaspoon
 Vanilla1 Teaspoon
 Unbleached all purpose flour7 Cup (112 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1 Pinch
 Egg white1 , beaten to blend

Nutrition Facts

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 yolks with 1 cup plus 2 tablespoons sugar in large bowl of electric mixer until pale yellow and mixture forms a ribbon when beaters are lifted, about 6 minutes.
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.