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Almond Biscotti

Makes: 84 servings Yield: 84 cookies
Prep 25 mins Cool 15 mins Bake 325°F 45 mins
Almond Biscotti
Ingredients
  • 2 3/4  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1 1/2  cups  sugar
  • 2  eggs
  • 2  egg yolks
  • 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 KitchenHazelnut 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)
  • Servings Per Recipe 84,
  • cal. (kcal) 47,
  • Fat, total (g) 2,
  • chol. (mg) 12,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • Monosaturated fat (g) 1,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 40,
  • Potassium (mg) 18,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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