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Almond Biscotti Cookies

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  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 377

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 424 mg141.3%

Sodium 1783.9 mg74.3%

Total Carbohydrates 395 g131.6%

Dietary Fiber 15.1 g60.6%

Sugars 157.5 g

Protein 59 g117.2%

Vitamin A 9.8% Vitamin C

Calcium 25% Iron 99.3%

*Based on a 2000 Calorie diet

Almond Biscotti Cookies Recipe