Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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

Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
2 1/2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

Nutrition Facts

72 calories; calories from fat 16%; fat 1.3g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.3g; protein 1.7g; carbohydrates 13.5g; fiber 0.4g; cholesterol 15mg; iron 0.5mg; sodium 26mg; calcium 14mg.
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