GREASE 2 baking sheets lightly.
BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, spreadable fruit, vanilla extract and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the morsels and almonds. Divide dough into 3 equal portions. Cover with plastic wrap; refrigerate 3 hours or overnight.
PREHEAT oven to 375°F. Lightly grease 2 baking sheets. With floured hands, shape each portion into a 10-inch-long roll (dough may be sticky). Place rolls at least 3 inches apart on prepared baking sheets. Flatten slightly until about 2 1/2 inches wide.
BAKE for 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool completely for 1 to 2 hours on baking sheets.
PREHEAT oven to 325°F. Cut each roll with serrated knife diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake for 10 minutes. Turn slices over and bake an additional 8 to 10 minutes or until golden (do not over-bake). Remove biscotti to wire racks; cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 35 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 33.6mg||10 %|
|Sodium 129.8mg||4 %|
|Potassium 38.7mg||1 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.1g|
|Protein 2g||3 %|
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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: 69
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