Almond and Candied Fruit Biscotti
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
90
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 68 mg | (2 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- Ingredients
- ½ cup blanched almonds
- ½ cup ground almonds
- ½ tsp ground cinnamon
- 1 tsp Baking powder
- ⅔ cup wholemeal Spelt flour
- ½ cup all-purpose flour
- ¼ cup soft butter
- ½ cup sugar
- 2 eggs
- 0.333 cup Candied fruit (e. g. orange/lemon peel, cherries, roughly chopped)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Roast the almond kernels in a pan without fat until golden brown. Let cool and chop roughly. Mix with the ground almonds, cinnamon, baking powder, both types of flour and a pinch of salt.
3.
Beat the butter with the sugar until pale and creamy. Separate the eggs and beat the egg yolks into the butter. Knead in the flour.
4.
Beat the egg whites until stiff and fold in to the dough. Mix in the candied fruit.
5.
Shape the dough into two rolls (approx. 3 cm wide) and place them far apart on a baking tin lined with baking parchment. Press slightly flat and bake for approx. 30 minutes.
6.
Remove from the oven, slide carefully onto a chopping board and let cool briefly. Cut into slices approx. 1.5 cm wide. Lay the slices flat on the baking tray and bake for a further 10-15 minutes until crisp.
7.
Remove from the tin and let cool on a wire rack.
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