Traditional Almond Biscotti
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Traditional Almond Biscotti at home. This dessert has 101 calories, 3g of protein, and 4g of fat per serving. This recipe serves 45. For 21 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up almond extract, flour, eggs, and a few other things to make it today. 1 person has tried and liked this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad.
Ingredients
almond extract
3 teaspoons
baking powder
2 teaspoons
brown sugar
0.5 cup
eggs
4 large
flour
3 cups
salt
1 teaspoon
sugar
1 cup
almonds
2 cups
Cooking in Steps
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1Preheat oven to 350 degrees.In a large mixing bowl, whisk together flour, 1 cup sugar, brown sugar, baking powder, and salt. Stir in almonds.In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough.
almond extract
baking powder
brown sugar
almonds
dough
all purpose flour
sugar
water
egg
salt
baking sheet
mixing bowl
whisk
oven -
2Transfer dough to a floured work surface; knead until smooth.Divide dough in half; shape into two logs, each about 1 inches high and 2 inches wide. The logs will spread out a little, so keep this in mind.
dough
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3Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.
sugar
baking sheet -
4Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.
oven -
5Transfer to a wire rack to cool completely, about 2 hours.Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.
serrated knife
wire rack -
6Lay slices on two parchment-lined baking sheets.
baking sheet -
7Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.
biscotti
oven