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Almond Biscotti

Yield 3 dozen (serving size: 1 biscotto)
Biscotti is an Italian cookie that is baked as a loaf, sliced, and then baked again. Dip this extra-crunchy cookie into coffee or warm milk.


  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 3/4 cup slivered almonds, chopped and toasted
  • 1/2 cup golden raisins
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 62
  • fat 1.2 g
  • satfat 0.1 g
  • protein 1.5 g
  • carbohydrate 11.6 g
  • cholesterol 0 mg
  • iron 0.5 mg
  • sodium 43 mg
  • caloriesfromfat 17 %
  • fiber 0.5 g
  • calcium 21 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine sugar, vanilla, and eggs in a large bowl; stir well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients. Gradually add flour mixture to sugar mixture, beating with a mixer at low speed until a dry dough forms.

  3. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 13-inch-long roll. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.

  4. Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll into 18 (1/2- inch) slices. Place slices, cut sides down, on baking sheet.

  5. Reduce oven temperature to 300°. Bake cookies 10 minutes. Turn cookies; bake an additional 10 minutes. Remove from baking sheet; cool completely on wire rack.

Oxmoor House Healthy Eating Collection