Biscotti are a traditional Italian treat often served with strong, hot coffee. The small, crisp slices are made for dunking. For a spiced version, omit the almond extract and stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 cup finely chopped slivered almonds, walnuts, pecans, pine nuts, macadamia nuts or hazelnuts
- 1 beaten egg
- 1 teaspoon water
In a large mixing bowl, stir together the sugar, baking soda and salt. Stir in the eggs, vanilla and almond extract. Stir in the flour and chopped nuts.
On a well-floured surface, knead the dough 8 to 10 times. Divide in half. On a lightly floured surface, shape each half into a log about 9 inches long. Place the logs about 4 inches apart on a lightly greased cookie sheet. Pat each log into a flattened loaf about 10 inches long and 2 to 4 inches wide. Stir together the egg and water; brush over the loaves.
Bake in a preheated 325 degrees F oven for 30 minutes. Cool on a rack. Cut each loaf diagonally into 2-inch-thick slices. Place the slices, cut-side down, on ungreased cookie sheets. Bake in the 325 degrees F oven for 5 minutes. Turn slices over and bake for 5 to 8 minutes more, or till dry and crisp. Remove the cookies from pan and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
83 calories; 2g total fat; 22mg cholesterol; 56mg sodium; 13g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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