Try this Basic Biscotti recipe, or contribute your own.
Suggest a better descriptionFor Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds For Ginger: 1 1/2 cups chopped crystallized (candied) ginger Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container. Busted and entered for you by: Bill Webster CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9174 Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (2309g) | ||
Recipe Makes: 1 | ||
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Calories: 5128 | ||
Calories from Fat: 1387 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.1g | 205 % | |
Saturated Fat 47.3g | 236 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 22.5g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2837.4mg | 98 % | |
Potassium 2586.1mg | 68 % | |
Total Carbohydrate 694.9g | 204 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 680.7g | ||
Protein 240.4g | 343 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5128
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