Italian

Classic Biscotti (Modifed from Flour Bakery's Recipe) is for Dessert.

Classic Biscotti (Modifed from Flour Bakery's Recipe) takes 60 minutes to prepare.

Classic Biscotti (Modifed from Flour Bakery's Recipe) takes 240 minutes to cook.

Classic Biscotti (Modifed from Flour Bakery's Recipe) makes 50 servings.

The ingredients for Classic Biscotti (Modifed from Flour Bakery's Recipe) are:

Egg, fresh, 3 large
Granulated Sugar, 1 cup (200 grams)
Vanilla Extract, 1 tsp (double this and use Adams twice as strong also)
Anise Seed, 1 tsp
*Wheat flour, white, all-purpose, 2.25 cup (315 grams)
Baking Powder, 1 tsp
Salt, .25 tsp
Almonds, 3/4-1.5 cup, whole natural chopped roughly in half

Note- the almonds add a good deal of the calories and there are alot of them in this biscotti, cutting back on almonds may be possible without significant sacrifice to taste IMHO. I scaled back from 1.5 cups (108cal per serving for 30) to about 3/4 cup and further cutbacks may still be practical. The remaining 'big hitters' for calories are the sugar, and flour which you can't do without.

Here is how you make Classic Biscotti (Modifed from Flour Bakery's Recipe):

This may not take you as long to prepare, but I'm slow-- and it took me between 30-60min to get to the first baking stage*****Pre-heat oven to 350 - toast halved almonds for 8-11 minutes or until golden brown all the way through the middle (will be fragrant). Leave oven pre-heated at 350 for biscotti.Using stand mixer with whip attachment on med-high speed beat together eggs, sugar, and vanilla for 5-6 minutes or until thick and lemon colored.Meanwhile finely chop anise seeds (sprinkle with a little water to keep from flying all over the place)When egg mixture is ready whip anise seeds into the mix for a few seconds to combine. In a large bowl stir together flour, baking powder, salt, and toasted almonds. Pour egg mixture into flour mixture and stir with wooden spoon for approximately 2-3 minutes until thoroughly combined (mixture will be fairly stiff). Turn dough onto parchment lined baking sheet, forming two logs about .5-1 inch high, 2.5-3 inches wide and about as long as the cookie sheet (i recommend covering sheet with parchment paper, and also using an air-filled baking sheet to keep bottom from overcooking). If you dampen your hands it'll be easier to pat the form into shape without it sticking to your hands. Bake log(s) for 30-40 minutes on center rack until a bit past golden brown and firm. (Test by pressing a finger tip it should not yield to pressure). Cool on a rack about 15minutes, then at a diagnol slice into 1/4-1/2 inch wide biscotti.(at this point it can be frozen for up to a month prior to baking, and can be baked directly from freezer)Return biscotti cut side down to the oven for 3-4 hours or until completely baked through. To test for doneness, poke-- it should be rock hard. Let cool. Can be stored in airtight container for up to 2 weeks. Serving Size:?Makes 30 1/2 inch thick slicesNumber of Servings: 50Recipe submitted by SparkPeople user ANDICOONS.

The nutritional information for Classic Biscotti (Modifed from Flour Bakery's Recipe) is:

• Servings Per Recipe: 50
• Amount Per Serving
• Calories: 52.9

• Total Fat: 1.4 g
• Cholesterol: 11.1 mg
• Sodium: 25.7 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 0.4 g
• Protein: 1.4 g

Classic Biscotti (Modifed from Flour Bakery's Recipe) is Italian cuisine.