(Percentage of daily recommendation)
|Calorie||883 kcal||(42 %)|
|Protein||21.47 g||(22 %)|
|Fat||24.26 g||(21 %)|
|Carbohydrates||111.84 g||(75 %)|
|Sugar added||54.21 g||(217 %)|
|Roughage||4.09 g||(14 %)|
|Vitamin A||132.17 mg||(16,521 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||13.36 mg||(111 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.83 mg||(75 %)|
|Niacin||4.25 mg||(35 %)|
|Vitamin B₆||0.05 mg||(4 %)|
|Folate||55.82 μg||(19 %)|
|Pantothenic acid||0.12 mg||(2 %)|
|Biotin||24 μg||(53 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||456.22 mg||(11 %)|
|Calcium||244.08 mg||(24 %)|
|Magnesium||105.09 mg||(35 %)|
|Iron||3.86 mg||(26 %)|
|Iodine||52.8 μg||(26 %)|
|Zinc||1.25 mg||(16 %)|
|Saturated fatty acids||2.41 g|
Toast the almonds in a dry skillet, remove from the pan and let cool.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Mix the flour with the sugar, 1 pinch salt and the baking powder. In the bowl of an electric mixer, beat together 3 eggs, the almond extract and the Amaretto. Beat in the flour mixture until smooth. Beat in the almonds. If the dough is too sticky to shape, add a little more flour.
Divide the dough into 5 equal portions, shape into logs, sprinkle with flour and let stand briefly. Whisk the remaining egg to loosen. Place the logs on the baking sheet, spacing them 5 cm (approximately 2 inches) apart and brush with the egg.
Bake 15 minutes. Remove, let cool slightly, then slice diagonally into 1 cm (approximately 1/2-inch) thick slices and place on the baking sheet. Reduce the oven temperature to 160°C (approximately 325°F) and bake the biscotti until dry, about 10 minutes.
Transfer to a wire rack to cool and if desired, serve with freshly brewed espresso.