Almond Biscotti

Each crisp biscotti is low-fat, yet luscious. This recipe is easily adjusted to accommodate almonds, hazelnuts, pistachios, or cashews.

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21 users rated this recipe an average rating of 4.0
Makes:
84 servings
Yields:
84 cookies
Prep:
25 mins
Cool:
15 mins
Bake:
45 mins 325°F
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Almond Biscotti

Ingredients
2 3/4
1 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups sugar
2
eggs
6
tablespoons butter, melted
1 1/2
teaspoons finely shredded orange or lemon peel (optional)
1
cup coarsely chopped almonds

Directions

  1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.
  2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
  3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
  4. Makes about 84 cookies.

From the Test Kitchen

Hazelnut Biscotti:

Prepare as above, except use the option of orange peel and substitute 1 cup chopped hazelnuts for the almonds.

Per cookie: 48 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 6 g carbo., 0 g fiber, 1 g pro.

Daily Values: 1% vit. A, 1% calcium, 2% iron

Exchanges: 1/2 Other Carbo., 1/2 Fat

Pistachio Biscotti:

Prepare as above, except use the option of lemon peel and substitute 1 cup chopped pistachios for the almonds.

Per cookie: 46 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.

Daily Values: 1% vit. A, 1% calcium, 2% iron

Exchanges: 1/2 Other Carbo., 1/2 Fat

Cashew-Chocolate Biscotti:

Prepare as above except omit the peel and substitute 1/2 chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds.

Per cookie: 47 cal., 2 g total fat (1 g sat. fat), 12 mg chol., 40 mg sodium, 7 g carbo., 0 g fiber, 1 g pro.

Daily Values: 1% vit. A, 1% calcium, 2% iron

Exchanges: 1/2 Other Carbo., 1/2 Fat

Nutrition Facts

(Almond Biscotti)
    Per serving:
  • 47 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 40 mg sodium,
  • 7 g carb.,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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