Traditional Almond Biscotti

Ready in : 180 mins

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.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

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

1
Preheat 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
2
Transfer 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
3
Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.

sugar

baking sheet
4
Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.

oven
5
Transfer 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
6
Lay slices on two parchment-lined baking sheets.

baking sheet
7
Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.

biscotti

oven

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Traditional Almond Biscotti

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

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

almond extract

baking powder

brown sugar

almonds

dough

all purpose flour

sugar

water

egg

salt

2 Transfer 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

3 Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.

sugar

4 Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.

5 Transfer to a wire rack to cool completely, about 2 hours.Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.

6 Lay slices on two parchment-lined baking sheets.

7 Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.

biscotti

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Moroccan Couscous and Chickpea Salad

2
Transfer 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.

3
Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.

4
Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.

5
Transfer to a wire rack to cool completely, about 2 hours.Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.

6
Lay slices on two parchment-lined baking sheets.

7
Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.Cool completely before serving or storing.