Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
14 servings (serving size: 1 biscotto)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • Beat the first 5 ingredients at medium speed of a mixer until well-blended. Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; gradually add flour mixture to sugar mixture, beating until blended. Stir in almonds.

  • Turn biscotti dough out onto a baking sheet coated with cooking spray; with lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the roll from the baking sheet, and cool for 10 minutes on a wire rack.

  • Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes (the cookies will be slightly soft in center but will harden as they cool).

  • Remove from baking sheet; cool completely on wire rack.

  • Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.

Nutrition Facts

106 calories; calories from fat 26%; fat 3.1g; saturated fat 1.6g; mono fat 1g; poly fat 0.2g; protein 2.1g; carbohydrates 17.7g; fiber 0.5g; cholesterol 7mg; iron 0.7mg; sodium 80mg; calcium 20mg.
Advertisement