Almond Biscotti

Crisp almond biscotti are a sweet treat with a steaming cup of coffee.

Yield: 2 1/2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 16%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 13.5g
  • Fiber: 0.4g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 26mg
  • Calcium: 14mg

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup slivered almonds, chopped and toasted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 eggs
  • 1 egg white
  • Vegetable cooking spray

Preparation

  1. Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
  2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
  3. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
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