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Name: Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 60
Cuisine: Italian
Ingredients: 2 1/2 cups Sugar; 2 cups Cake Flour; 1 3/4 cups Plus 3 Tablespoons Flour; 1/8 teaspoon Baking Soda; 1/8 teaspoon salt; 4 each eggs; 2 teaspoon unsalted butter at room temperature; 1 teaspoon Vanilla extract; 1/4 teaspoon almond extract; 5 ounces whole almonds lighty toasted; 2 squares Semisweet chocolate; 2 teaspoons shortening

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INGREDIENTS

Biscotti Mix
2 1/2 cups Sugar
2 cups Cake Flour
1 3/4 cups Plus 3 Tablespoons Flour
1/8 teaspoon Baking Soda
1/8 teaspoon salt
4 each eggs
2 teaspoon unsalted butter ; at room temperature
1 teaspoon Vanilla extract
1/4 teaspoon almond extract
5 ounces whole almonds ; lighty toasted
Chocolate Drizzle
2 squares Semisweet chocolate
2 teaspoons shortening

Servings

INSTRUCTIONS

Preheat oven to 300°

Grease and flour 2 large cookie sheets.

Combine first 5 ingredients in a large bowl of an electric mixer. Add eggs, butter, vanilla and almond extract. Mix until combined.

Stir in almonds.

Transfers to well floured counter, divide mixture in six pieces, shape into 1x6 inch logs.

Space logs 2 1/2 inches apart, on prepared cookie sheets,

Bake until lightly golden brown about 1 hour. Cool slightly

Transfer logs to cutting board, using a serrated knife cut into 1/2" wide biscotti.

Place biscotti on a cookie sheet cut side down bake until golden brown about 30 minutes. Place on rack to cool.

Sauce:

Heat chocolate and shortening in a pot on low heat until melted. Put sauce in bag, cut off corner and drizzle over biscotti in a wavy design.

NOTES

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Almond Biscotti

Biscotti Mix
2 1/2 cups Sugar
2 cups Cake Flour
1 3/4 cups Plus 3 Tablespoons Flour
1/8 teaspoon Baking Soda
1/8 teaspoon salt
4 each eggs
2 teaspoon unsalted butter at room temperature
1 teaspoon Vanilla extract
1/4 teaspoon almond extract
5 ounces whole almonds lighty toasted
 Chocolate Drizzle
2 squares Semisweet chocolate
2 teaspoons shortening

Preheat oven to 300°
Grease and flour 2 large cookie sheets. 
Combine first 5 ingredients in a large bowl of an electric mixer. Add eggs, butter, vanilla and almond extract.  Mix until combined.
Stir in almonds.
Transfers to well floured counter, divide mixture in six pieces, shape into 1x6 inch logs.
Space logs 2 1/2 inches apart, on prepared cookie sheets, 
Bake until lightly golden brown about 1 hour. Cool slightly
Transfer logs to cutting board, using a serrated knife cut into 1/2" wide biscotti.  
Place biscotti on a cookie sheet cut side down bake until golden brown about 30 minutes. Place on rack to cool.
Sauce:
Heat chocolate and shortening in a pot on low heat until melted.  Put sauce in bag, cut off corner and drizzle over biscotti in a wavy design.

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 60 Servings

Calories: 105
Calories from Fat: 35 (33%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.6g
Cholesterol 71.9mg		22 %
Sodium 2352mg		81 %
Potassium 59.9mg		2 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 13.1g
Protein 4g		6 %
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.

About Our Nutrition Facts

Calories per serving: 105

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