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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscotti 37g Recipe makes 20 biscotti) The following items or measurements are not included below: 2 tablespoons Amaretto |
||
| Calories 137 | ||
| Calories from Fat 40 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 43mg | 1% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 10.4g | ||
| Protein 3.8g | 7% | |
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Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
- 1 teaspoon vanilla
- 1 teaspoon anise extract (optional)
- 1 cup whole almond, toasted and chopped a few times, not too fine
Directions
1
Preheat oven to 300°F.2
Line 2 baking sheets with parchment.3
Combine dry ingredients and set aside.4
Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.5
Add the dry ingredients and mix until combined.6
Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!7
Scrape the dough out onto a parchment lined sheet pan.8
Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.9
This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.10
Bake until firm and dry, about 50 minutes.11
Remove from the oven and cool 10 minute.12
Use a long serrated knife and slice into 1/2-inch wide slices.13
Lay the slices cut side down on the baking sheet and bake another 20 minutes.14
Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.15
Cool the biscotti on a rack; cool completely before storing.
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- Course > Desserts > Cookies & Brownies > Biscotti
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Everyday
Featured Reviews for This Recipe
From: YiaYia4
On Apr 10, 2009
These were very easy to make. They turned out great. Not too hard, just perfect. I used the rum & almond. I liked that there was no oil or butter in this recipe. I did not get 20 biscotti, I must have cut them wrong - still they were very good.
From: Sumatra
On Mar 23, 2009
These were okay, but mine didn't come out dry and crunchy- they came out rock hard and when you tapped them together they sounded like bricks (my husband would tap them and laugh- but we still ate them!). My friend gave me her recipe for delicious biscotti (from Arlene Williams cookie cookbook) And these were much better. Closer to a gourmet biscotti rather than a really hard, borderline burned biscotti.
From: s'kat
On Jan 27, 2003
Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!
From: BelovedRooster
On Jun 11, 2004
This was a great recipe! I used it for my food science experiment with great results. In fact, I remade the recipe again this week! Substituting 1/2 cup of the flour for almond meal was very sucessful among taste testers, who consistantly prefered it to the original recipe. I also added chopped candied ginger (and chocolate chips in the second batch - yummy!). This recipe is now my base recipe for biscotti. Thanks!
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