Biscotti
HB-2740 · Hand-built original · Italian
Biscotti is an Italian biscuits, cookie, sweet built around note. Ready in 165 min.
ItalianBiscuits, Cookie, Sweet2 hr 45 minServes 4078 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: whole raw unsalted almonds
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:40quantities adjust to match
Ingredients
- 1 1/4 cups whole raw unsalted almonds
- 2 oz unsalted butter, melted and cooled (or light olive oil)
- 3/4 cup caster sugar (superfine sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 3/4 cups plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/4 tsp cooking salt (kosher salt)
Method
- Heat the oven to 340°F. Line a baking tray with baking paper.
- Whisk the melted butter, sugar, eggs, vanilla and almond extract together until smooth.
- Stir in the flour, baking powder and salt to make a soft dough, then fold in the almonds. The dough will be sticky.
- With damp or floured hands, shape the dough into a flat log about 9¾ in long and 3 in wide on the prepared tray.
- Bake for 25-30 minutes until firm and lightly golden. Cool on the tray for 20 minutes.
- Reduce the oven to 250°F. Cut the log diagonally into ½ in slices with a serrated knife.
- Lay the slices cut-side down on the tray and bake for 20-25 minutes, turning once, until dry and crisp.
- Cool completely on a rack — they firm up further as they cool — and store in an airtight container.
Prep: 25 min · Cook: 50 min · Total: 165 min
Nutrition (per serving, where published)
78 kcalCalories
2 gProtein
10 gCarbs
4 gFat
1 gFibre
4 gSugars
18 mgSodium
11 mgCholesterol
1 servingServing