You are here

Almond Biscotti Cookies

admin's picture
Ingredients
  Eggs 2
  Egg white 1
  Sugar 1⁄4 Cup (4 tbs)
  Almond extract 1⁄4 Teaspoon
  All purpose flour 2 1⁄3 Cup (37.33 tbs)
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Chocolate wafer crumbs 1⁄4 Cup (4 tbs)
  Slivered almonds 2 Ounce, coarsely chopped and toasted (1 Package)
  Vegetable cooking spray 1
Directions

Beat eggs and egg white at high speed of an electric mixer 3 minutes.
Gradually add 1/4 cup sugar, beating at high speed.
Add almond extract, and beat 2 additional minutes.
Combine flour and next 4 ingredients in a medium bowl, stirring well; stir in almonds.
Slowly add egg mixture to flour mixture, stirring until dry ingredients are moistened.(Mixture will be stiff.)
Turn dough out onto lightly floured surface, and knead lightly 7 or 8 times.
Divide dough in half; shape each half into an 8-inch log.
Place logs, 4 inches apart, on a baking sheet coated with cooking spray.
Bake at 350° for 40 minutes.
Remove from oven, and let cool 15 minutes.
Using a serrated knife, cut each log diagonally into 15 (1/2-inch-thick) slices; place slices, cut side down, on baking sheet.
Reduce oven temperature to 300°, and bake 23 minutes.(Cookies will be slightly soft in center but will harden as they cool.)
Remove from baking sheet, and let cool completely on wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Almond

Rate It

Your rating: None
4.40769
Average: 4.4 (13 votes)