Almond Biscotti

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Almond Biscotti
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
845
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie845 kcal(40 %)
Protein19.54 g(20 %)
Fat21.38 g(18 %)
Carbohydrates110.6 g(74 %)
Sugar added54.21 g(217 %)
Roughage3.41 g(11 %)
Vitamin A123.37 mg(15,421 %)
Vitamin D1.32 μg(7 %)
Vitamin E10.9 mg(91 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.73 mg(66 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.06 mg(4 %)
Folate48.13 μg(16 %)
Pantothenic acid0.24 mg(4 %)
Biotin22.03 μg(49 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C0 mg(0 %)
Potassium415.56 mg(10 %)
Calcium233.01 mg(23 %)
Magnesium88.03 mg(29 %)
Iron3.78 mg(25 %)
Iodine45.99 μg(23 %)
Zinc1.17 mg(15 %)
Saturated fatty acids2.34 g
Cholesterol168.66 mg

Ingredients

for
35
Ingredients
125 grams
whole, peeled almonds
250 grams
200 grams
1 ½ teaspoons
1 small bottle
3
3 centiliters
Pastry flour (for working the dough)
1

Preparation steps

1.

Toast the almonds in a hot frying pan, remove and let cool.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Mix the flour with the sugar, 1 pinch salt, baking powder, almond extract, eggs and Amaretto in a bowl and knead to make a smooth dough. Finally, knead in the almonds. If the dough is too sticky, incorporate some more flour.

4.

Divide the dough into 3 equal portions, shape into rolls, sprinkle with flour and let stand briefly. Place the rolls about 5 cm (approximately 2 inches) apart from each other on a baking sheet lined with parchment paper, brush with beaten egg yolk and bake in the preheated oven for about 15 minutes. Remove, let cool slightly, and cut diagonally into 1 cm (approximately 1/2 inch) thick slices.

Lower the oven temperature to 160°C (approximately 325°F). Place the dough slices back on the baking sheet and bake for about 10 minutes.

5.

Remove the biscotti from the oven and let cool. Serve with freshly brewed espresso.