Try this Tuscan Biscotti recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Place almonds in shallow baking pan & bake until golden, 8-10 minutes. Let cool. In mixing bowl, cream butter & sugar until fluffy. Beat in eggs, vanilla, almond extract & zest. In a separate bowl, combine flour, powder, nutmeg & salt. Add to creamed mix. Cut almonds in half & fold in. Divide dough in half. Place on a greased & floured baking sheet & form into two logs about 1/2" high, 1 1/2" wide & 12" long, spacing them at least 2" apart. Bake 25-30 minutes or until golden. Transfer from baking sheet to a rack. Let cool 5 minutes. Place log on cutting board & with a serrated knife, slice diagonally at a 45 degree angle into 1/2" thick slices. Lay slices flat on the baking sheet & return to the oven for 10 minutes, turning over halfway through cooking, to dry slightly. Let cool on rack. Store in a tightly covered container. After cooled they may be double wrapped & placed in freezer for six months. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1450g) | ||
Recipe Makes: 1 | ||
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Calories: 4657 | ||
Calories from Fat: 1343 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.3g | 199 % | |
Saturated Fat 57.3g | 286 % | |
Monounsaturated Fat 57.2g | ||
Polyunsanturated Fat 19.1g | ||
Cholesterol 2276.1mg | 700 % | |
Sodium 1687.5mg | 58 % | |
Potassium 1595.6mg | 42 % | |
Total Carbohydrate 730.8g | 215 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 712.2g | ||
Protein 113.8g | 163 % | |
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: 4657
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