Almond Biscotti Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 79
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 49 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


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Almond Biscotti

Taste of Home

"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.

SERVINGS: 42

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min. + cooling

Ingredients:

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk

Directions:

In a large mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine dry ingredients; add to creamed mixture. Stir in almonds.
    Line a baking sheet with foil and grease foil. Divide dough in half; shape each into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch.
    Remove from oven and reduce heat to 300°. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies; bake 10 minutes longer. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.


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