Spiced-Almond Biscotti
Once baked and cooled, these can be stored in an airtight container for up to a week. For an even more luxurious cookie, dip biscotti into melted semisweet chocolate and let the chocolate set before serving.
  • 1/2 cup natural (unblanched) almonds
  • 2-1/2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom 1/4 teaspoon salt
  • 2 tablespoons light olive oil
  • 1 cup granulated sugar
  • 1 whole large egg
  • 1 large egg white
  • 1-1/2 teaspoons vanilla extract

1. Preheat oven to 375°F. Spray a large baking sheet with nonstick cooking spray; set aside. Toast almonds for 7 minutes or until crisp and fragrant. Leave oven on. When cool enough to handle, coarsely chop nuts.

2. On a sheet of waxed paper, combine flour, baking powder, cinnamon, cardamom, and salt; set aside.

3. In large bowl, with electric mixer, beat oil, sugar, whole egg, and egg white until thick. Gradually beat in flour mixture. Fold in almonds. The dough will be stiff.

4. Divide dough in half. With dampened hands, pat each half into a 12-inch log, then flatten slightly so each log is about 1-3/4 inches wide. Place logs, several inches apart, on prepared baking sheet and bake for 20 to 25 minutes, or until just firm. Transfer to a wire rack to cool for 10 minutes. Reduce oven to 300°F.

5. Transfer logs to a work surface. With serrated knife, slice logs on the diagonal into scant 1/2-inch-thick slices. Place slices on 2 ungreased baking sheets and bake 10 minutes, or until crisp. Transfer to a wire rack to cool completely before serving.

Nutritional Information
Per serving: 225 calories, 6g total fat, 0.7g saturated fat, 3.7g monounsaturated fat, 1g polyunsaturated fat, 2g dietary fiber, 4.7g protein, 38g carbohydrate, 18mg cholesterol, 88mg sodium.
Good source of: folate, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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