Biscotti
Ingredients
-
8
oz
butter (may replace with 2 small bananas)
-
1
cup
sugar
-
2
large
eggs
-
1
teaspoon
almond extract
-
1
teaspoon
vanilla extract
-
2 ½
cups
all-purpose flour (add more if dough too sticky)
-
½
cup
fine cornmeal (may replace with flour)
-
¼
teaspoon
salt
-
2
teaspoons
grated orange (optional)
-
1
teaspoon
baking powder
-
¾ - 1
cup
mixed nuts (almonds and pistachios)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the almond and vanilla extracts.
- In a separate bowl, combine the flour, cornmeal, salt, grated orange, and baking powder, then mix into the butter mixture until well blended.
- If using, add the mixed nuts and mix thoroughly. If the dough is sticky, add more flour as needed.
- Turn the dough onto a floured surface, divide it in half, and shape each half into a log about 12 inches long and 1 inch thick.
- Place the logs on the baking sheet, ensuring they are spaced apart, and bake for 25-30 minutes.
- Allow the logs to cool for 10 minutes, then slice them crosswise into ½ inch pieces.
- Arrange the slices on a baking sheet and lower the oven temperature to 300°F.
- Bake the biscotti for 10 minutes on each side, turning them halfway through, then transfer to a wire rack to cool.
Nutrition Facts (estimated)
Servings
40 sticks
Calories
123
Total fat
4g
Total carbohydrates
19g
Total protein
1g
Sodium
58mg
Cholesterol
20mg
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