Tuscan Spice and Almond Biscotti Recipe

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Tuscan Spice and Almond Biscotti
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Finely grind 1/3 cup of the toasted almonds in a food processor.
  3. In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
  4. In a mixing bowl, cream together sugar and butter.
  5. Add honey, egg, vanilla extract and almond extract to the creamed mixture.
  6. Gradually blend in dry mixture and remaining 2/3 cup almonds.
  7. On a well floured surface, shape dough into two logs.
  8. Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
  9. Bake in preheated oven for 20 minutes, or until firm and lightly brown.
  10. Cool logs on a wire rack for at least 5 minutes.
  11. Cut logs into 3/4-inch slices.
  12. Place slices in a single layer on the baking sheet, leaving space around each slice.
  13. Continue baking about 10-15 minutes or until desired crispness.
  14. Cool completely on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 59.14 Kcal (248 kJ)
Calories from fat 32.17 Kcal
% Daily Value*
Total Fat 3.57g 5%
Cholesterol 7.94mg 3%
Sodium 27.75mg 1%
Potassium 37.14mg 1%
Total Carbs 5.85g 2%
Sugars 2.24g 9%
Dietary Fiber 0.53g 2%
Protein 1.41g 3%
Iron 0.2mg 1%
Calcium 13mg 1%
Amount Per 100 g
Calories 444.97 Kcal (1863 kJ)
Calories from fat 242.03 Kcal
% Daily Value*
Total Fat 26.89g 5%
Cholesterol 59.71mg 3%
Sodium 208.81mg 1%
Potassium 279.46mg 1%
Total Carbs 43.99g 2%
Sugars 16.85g 9%
Dietary Fiber 4.01g 2%
Protein 10.63g 3%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 1%
Iron 1.4mg 1%
Calcium 97.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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