Almond Biscotti
Category:
Cookies, bar |
Equipment:
Bowl, whisk, sifter, spatula, sheet pan, parchment paper, knife |
No. Servings:
24 |
Serving Size:
1 oz. (30 g) cookie |
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Yield:
1.75 lb. (785 kg) |
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| 12 oz. | all-purpose flour |
| 1 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1 tsp. | salt |
| 8 oz. | * eggs |
| 4 oz. | sugar |
| 1 tsp. | vanilla extract |
| 1/2 tsp. | almond extract |
| 4 oz. | almonds, toasted and coarsely chopped |
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1 | Beat the eggs and sugar in a bowl until light and foamy. Add extracts. | 2 | Sift the flour, baking powder, baking soda, and salt. Add flour mixture to the eggs and mix to incorporate ingredients. | 3 | Fold the almonds in with a spatula. | 4 | Shape the dough into two logs about 12 in. (5 cm) long. | 5 | Place the log on a sheet pan lined with parchment. | 6 | Flatten the logs slightly using a spatula. | 7 | Bake for 30 minutes at 325°F (163°C). | 8 | Remove the log from the oven and lower the temperature to 275°F (135°C). | 9 | Cut each log diagonally into ½ in. (13 mm) slices. | 10 | Separate and lay out the slices on the sheet pan. | 11 | Return the biscotti to the oven for an additional 30 minutes until lightly toasted and crunchy. |
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| Nutrition Information | | Calories | 110 | | Fat (g) | 3 | | Protein (g) | 4 | | Carbohydrate (g) | 17 | | Cholesterol (mg) | 35 | | Sodium (mg) | 152 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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