Authentic Italian Biscotti

Authentic Italian Biscotti might be just the Mediterranean recipe you are searching for. One serving contains 54 calories, 1g of protein, and 2g of fat. This recipe serves 60. For 10 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in around 45 minutes. If you have flour, baking powder, baking soda, and a few other ingredients on hand, you can make it. 24 people have made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so amazing. Users who liked this recipe also liked Authentic Italian Tiramisu, The Secret to Authentic Italian Bolognese Sauce, and Authentic Italian Gluten Free Spaghetti Sauce.

Servings: 60

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Sift together flour, sugar, baking powder, baking soda, and salt. Add 2 whole eggs and 1 egg yolk, almond extract, and almonds. Mix thoroughly until dough holds together. Add half of reserved egg white, if necessary, to make a cohesive dough.
3. With wet hands, shape dough into 4 logs, each 6 long and 1 in diameter. Place 3-4 apart on baking sheets. Bake on middle rack of oven until logs are light golden brown and spring back when touched (about 24 minutes). Cool 15 minutes.
4. Lower oven to 275. Slice logs with a serrated knife diagonally into 1/2 slices. Return to oven and bake until completely dry and crisp throughout (about 40 minutes). Cool.

 

Step by step:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.Sift together flour, sugar, baking powder, baking soda, and salt.

2. Add 2 whole eggs and 1 egg yolk, almond extract, and almonds.

3. Mix thoroughly until dough holds together.

4. Add half of reserved egg white, if necessary, to make a cohesive dough.With wet hands, shape dough into 4 logs, each 6 long and 1 in diameter.

5. Place 3-4 apart on baking sheets.

6. Bake on middle rack of oven until logs are light golden brown and spring back when touched (about 24 minutes). Cool 15 minutes.Lower oven to 27

7. Slice logs with a serrated knife diagonally into 1/2 slices. Return to oven and bake until completely dry and crisp throughout (about 40 minutes). Cool.

Nutrition Information:

covered percent of daily need