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Almond Biscotti
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Categories: Cookies and Brownies, Dessert, Lowfat Desserts, Italian, Low fat, Restaurant Recipes
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Total Time: 50 min.
Baking Time: 35 min.
Preparation Time: 15 min.

Biscotti means "twice baked" in Italian, which is how these cookies are prepared. They are first baked in a log form, then they are sliced and baked again. This makes them extremely crunchy and great for dipping in coffee. This recipe is from the cookbook Stars Desserts.

2 3/4 cups flour
1 2/3 cups sugar
1 teaspoon baking powder
1 teaspoon anise seeds
zest of 1 lemon
zest of 1 orange
zest of 1 lime
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
7 ounces slivered almonds

Preheat the oven to 325 degrees F.

Put the flour, sugar, a pinch of salt, baking powder, anise seeds, and the chopped zest in the bowl of an electric mixer. Combine, using the paddle attachment on medium low speed. In a separate bowl, with a whisk, lightly beat together the eggs, egg yolks, and vanilla extract. Continuing to mix, pour the egg mixture into the dry ingredients. When the eggs are almost completely incorporated, reduce the speed to low, add the almonds, and mix just until the dough comes together.

Roll the dough into 3 logs, each about 10 inches by 2 inches. Line a baking sheet with parchment paper. Place the logs on the baking sheet and bake for about 20 minutes , until light brown. Let the logs cool.

Decrease the oven temperature to 300 degrees F. Cut the biscotti logs at a slight diagonal, 3/4 inch thick. Return the cookies to the baking sheet, with a cut side up. Bake the biscotti for 15 minutes, until golden brown and dry. If you like drizzle or dip half of the biscotti with chocolate.


Calories: 136 Calories From Fat: 29%
Protein: 3g Carbohydrate: 21g
Cholesterol: 40mg Sodium: 19mg


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