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.

Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
3 dozen (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

62 calories; fat 1.2g; saturated fat 0.1g; protein 1.5g; carbohydrates 11.6g; cholesterol 0mg; iron 0.5mg; sodium 43mg; calories from fat 17%; fiber 0.5g; calcium 21mg.
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