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Almond Biscotti Cookies

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  Flour 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Butter/Shortening 6 Tablespoon
  Eggs 4
  Almond extract 1 Teaspoon
  Almonds 1⁄2 Cup (8 tbs), chopped, slivered

Preheat oven in Convection Bake to 350°F (*325°F).
Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
Beat eggs until thick and light-colored. Add almond extract. Gradually beat egg mixture into flour mixture. Fold in almonds.
Using 70 scoop or a teaspoon, drop cookies onto lightly greased baking sheets. Using a flat bottom glass dipped in flour or sugar, flatten cookies to 1/4" thickness.
Convection Bake for 12 to 14 minutes or until lightly browned. Remove cookies from oven, turn cookies over on cookie sheet and cool. After cookies are cool, place in oven and Convection Bake for 15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2653 Calories from Fat 1137

% Daily Value*

Total Fat 131 g201%

Saturated Fat 55.5 g277.4%

Trans Fat 0 g

Cholesterol 1039.4 mg346.5%

Sodium 493.3 mg20.6%

Total Carbohydrates 309 g103%

Dietary Fiber 15.5 g61.9%

Sugars 105.5 g

Protein 67 g133.9%

Vitamin A 64.5% Vitamin C

Calcium 53.9% Iron 101.3%

*Based on a 2000 Calorie diet

Almond Biscotti Cookies Recipe