Try this Nick Malgieris Honey Almond Biscotti recipe, or contribute your own.
Suggest a better descriptionCombine flour, sugar, ground almonds, baking powder, baking soda, cinnamon and whole almonds. Stir together well. Add honey and water. Stir until stiff dough forms. Divide dough in half. Roll each half into a log about 15 inches/38 cm long. Line baking sheet with parchment paper (to help prevent burning, use a double baking sheet if you can). Place logs, well apart, on paper. Bake in pre-heated 350F/180C oven for about 30 minutes, until well risen, firm and golden. Be sure to bake fully. Cool logs slightly and place on cutting board. Cut, on diagonal, into 1/2 inch/1 cm slices. Return cookies to pan, cut side down, and bake for 15 minutes longer until dry and lightly coloured. NOTES : Nick Malgieri, who teaches at Peter Kumps New York Cooking School, also has a devoted following at my school. These "twice-baked" cookies are quite dry and hard but very flavourful, and are meant to be dipped in tea, coffee, the traditional vin santo (a sweet Italian dessert wine) or even my fruit yogurt dip and peach salsa. This recipe, from Simply HeatSmart Cooking, makes about 60 cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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