Traditional Almond Biscotti

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.

Ingredients

almond extract

almond extract

3 teaspoons

baking powder

baking powder

2 teaspoons

brown sugar

brown sugar

0.5 cup

eggs

eggs

4 large

flour

flour

3 cups

salt

salt

1 teaspoon

sugar

sugar

1 cup

almonds

almonds

2 cups

Cooking in Steps

  1. 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

    almond extract

    baking powder

    baking powder

    brown sugar

    brown sugar

    almonds

    almonds

    dough

    dough

    all purpose flour

    all purpose flour

    sugar

    sugar

    water

    water

    egg

    egg

    salt

    salt

    baking sheet
    baking sheet
    mixing bowl
    mixing bowl
    whisk
    whisk
    oven
    oven
  2. 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

    dough

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

    sugar

    sugar

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

    oven
    oven
  5. 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
    serrated knife
    wire rack
    wire rack
  6. 6
    Lay slices on two parchment-lined baking sheets.

    baking sheet
    baking sheet
  7. 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

    biscotti

    oven
    oven