(Percentage of daily recommendation)
|Calorie||845 kcal||(40 %)|
|Protein||19.54 g||(20 %)|
|Fat||21.38 g||(18 %)|
|Carbohydrates||110.6 g||(74 %)|
|Sugar added||54.21 g||(217 %)|
|Roughage||3.41 g||(11 %)|
|Vitamin A||123.37 mg||(15,421 %)|
|Vitamin D||1.32 μg||(7 %)|
|Vitamin E||10.9 mg||(91 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.73 mg||(66 %)|
|Niacin||3.96 mg||(33 %)|
|Vitamin B₆||0.06 mg||(4 %)|
|Folate||48.13 μg||(16 %)|
|Pantothenic acid||0.24 mg||(4 %)|
|Biotin||22.03 μg||(49 %)|
|Vitamin B₁₂||0.93 μg||(31 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||415.56 mg||(10 %)|
|Calcium||233.01 mg||(23 %)|
|Magnesium||88.03 mg||(29 %)|
|Iron||3.78 mg||(25 %)|
|Iodine||45.99 μg||(23 %)|
|Zinc||1.17 mg||(15 %)|
|Saturated fatty acids||2.34 g|
Toast the almonds in a hot frying pan, remove and let cool.
Preheat the oven to 180°C (approximately 350°F).
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.
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.
Remove the biscotti from the oven and let cool. Serve with freshly brewed espresso.