Almond Biscotti

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Almond Biscotti
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
78
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie78 cal.(4 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates9 g(6 %)
Sugar added5 g(20 %)
Roughage0.8 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.6 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate6 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium48 mg(1 %)
Calcium7 mg(1 %)
Magnesium12 mg(4 %)
Iron0.5 mg(3 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.3 g
Uric acid7 mg
Cholesterol19 mg
Complete sugar5 g

Ingredients

for
30
Ingredients
2 ozs blanched almonds
3 Tbsps ground almonds
1 pinch salt
½ tsp Ground cinnamon
1 tsp Baking powder
3 ½ ozs Spelt flour
5 Tbsps Pastry flour
2 ozs softened butter
7 Tbsps sugar
2 eggs
3 ozs dried, candied Fruit (such as orange peel, lemon peel, cherries)
How healthy are the main ingredients?
sugarSpelt flouralmondalmondsaltegg

Preparation steps

1.

Toast the blanched almonds in a dry skillet until golden brown. Allow to cool and chop coarsely. Separate the eggs. Mix together the ground almonds, chopped almonds, salt, cinnamon, baking powder and both flours in a large bowl. In a separate bowl, beat the butter and sugar until smooth and creamy. Add the egg yolks and mix well. Stir in the flour mixture and mix until well combined. Beat the egg whites until stiff and fold into the batter along with the candied fruit. 

2.

Preheat the oven to 180°C / 350°F.  

3.

Divide the dough into two logs about 1 inch wide and place on a baking sheet lined with parchment paper. Press lightly to flatten and bake for 30 minutes. Remove from the oven, carefully slide onto a cutting board and let cool briefly. Cut each log into approximately 1/2 inch thick slices. Lay flat on the baking sheet and return to the oven for about 10-15 minutes, until crisp. Remove from the oven, cool on a wire rack and store in an airtight container.