Talia's Biscotti

Preparation:  20 min. Cooking: 50 min. Total: 70 min.
Recipe photo
  • 2 Cup all purpose flour
  • 1 Cup granulated sugar
  • 1/2 Cup blanched almonds , chopped and toasted
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 eggs
  • 1 egg whites
Preheat oven to 350 ℉. Combine first 5 ingredients in a large bowl. In another bowl, combine next 4 ingredients. Add to first mixture, stirring until well-blended. Gently knead the dough on a lightly floured surface. Shape into a long roll, place on a greased baking sheet, and flatten to about 1 inch thick.

Bake for 30 minutes. Place on a wire rack and let cool for 8-10 minutes. Cut roll into .5 inch diagonal slices. Place on baking sheet.

Bake at 325 ℉ for 10 minutes. Turn cookies over and bake an additional 10 minutes. Place on wire rack and let cool completely (cookies will harden).
Calories
78 Cal
Fat
1.8 g
Carbs
14 g
Protein
2 g
Fiber
0.5 g
Sugar
6.9 g
Cholesterol
14 mg
Sodium
65 mg


Nutrients

Fiber     0.5 g
Fat     1.8 g
Sugar     6.9 g
Carbs     14 g
Protein     2 g
Calories     78 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     1 g
Fat, Sat     0.3 g
Fat, Trans     0 g
Fat, Percent     21 %

Vitamins

Vitamin, K     0.2 mcg     0.2 %
Vitamin, A     22 IU     0.7 %
Vitamin, B12     0 mcg     1.3 %
Niacin     0.6 mg     3.7 %
Riboflavin     0.1 mg     6.1 %
Vitamin, C     0 mg     0 %
Vitamin, D     1.4 IU     0.2 %
Vitamin, B6     0 mg     0.7 %
Vitamin, E     0.7 mg     4.3 %
Panto, Acid     0.1 mg     1.7 %
Choline     9.8 mg     1.8 %
Thiamin     0.1 mg     6 %

Minerals

Calcium     9.5 mcg     1 %
Phosphorus     28 mg     4 %
Magnesium     9.1 mg     2.2 %
Copper     0 mcg     4.6 %
Fluoride     0.3 mcg     6.6 %
Zinc     0.2 mg     1.6 %
Cholesterol     14 mg     0.1 %
Sodium     65 mg     4.3 %
Selenium     4.1 mcg     7.4 %
Manganese     0.1 mg     1.6 %
Potassium     33 mg     0.7 %
Iron     0.5 mg     6.6 %