Almond Biscotti


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Serves 48 | Prep Time | Cook Time 15

Why I Love This Recipe


Ingredients You'll Need

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

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.


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.


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.


Makes about 84 cookies


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


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