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Source: Cooking at a Glance - Cookies
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes about 38 biscotti
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
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
Biscotti Recipe at
In a large mixing bowl stir together the sugar, baking soda, and salt. Stir in 3 eggs, vanilla, and almond extract. Stir in the flour and chopped nuts.

On a well-floured surface, knead dough 8 to 10 times. Divide in half. On a lightly floured surface shape each half into a log about 9 inches long. Place 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 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 slices, cut-sides 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 cookies from pan and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 38 biscotti
Calories: 83
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 56mg
% Cal. from Fat: 22%
Cholesterol: 22mg
Protein: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Rebecca, LA Reviewed: 06/06/2010
This is the only biscotti recipe I have used. I get rave reviews. I do not use the egg wash, however, and it turns out just fine.
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