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2 3/4
cups all-purpose flour
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1 1/2
teaspoons baking powder
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1
teaspoon salt
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1 1/2
cups sugar
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2
eggs
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2
egg yolks
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6
tablespoons butter, melted
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1 1/2
teaspoons finely shredded orange or lemon peel (optional)
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1
cup coarsely chopped almonds
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.
- Variation 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% ironExchanges: 1/2 Other Carbo., 1/2 Fat
- Variation 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% ironExchanges: 1/2 Other Carbo., 1/2 Fat
- Variation 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% ironExchanges: 1/2 Other Carbo., 1/2 Fat
- Servings Per Recipe 84,
- Calories 47,
- Protein (gm) 1,
- Carbohydrate (gm) 7,
- Fat, total (gm) 2,
- Cholesterol (mg) 12,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 4,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 40,
- Potassium (mg) 18,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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