Dessert

Traditional Biscotti II doubled is for Dessert.

Traditional Biscotti II doubled takes several minutes to prepare.

Traditional Biscotti II doubled takes several minutes to cook.

Traditional Biscotti II doubled makes 46 servings.

The ingredients for Traditional Biscotti II doubled are:

* Almonds, 2 cup, whole
* King Arthur Unbleached All-Purpose Flour, 2 cup
* King Arthur Whole Wheat Flour, 2 cup
* Baking Powder, 2 tsp
* Sea Salt, heaping 1/4 tsp
* Sugar in the Raw, 1 1/2 cups finely ground
* Egg, fresh, 7 large
* Vanilla Extract, 2 tsp
* Almond extract, 1 tsp
* Anise Extract, 1/4 tsp

Here is how you make Traditional Biscotti II doubled:

Almond Biscotti: Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper. In a small bowl lightly beat the eggs and extracts together. In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.Not included in nutritional info-To dip in melted chocolate - Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.Makes about 48 biscotti.Read more: http://www.joyofbaking.com/biscotti/AlmondBiscotti.html#ixzz1AZrQw54qSince each cookie is not a uniform size, the serving info is calculated per ounce of finished cookie.Number of Servings: 46Recipe submitted by SparkPeople user KALEAANNE.

The nutritional information for Traditional Biscotti II doubled is:

• Servings Per Recipe: 46
• Amount Per Serving
• Calories: 109.8

• Total Fat: 4.0 g
• Cholesterol: 32.3 mg
• Sodium: 45.5 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 1.4 g
• Protein: 3.7 g