Almond Biscotti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 48 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 ozs blanched almonds
- 3 Tbsps ground almonds
- 1 pinch salt
- ½ tsp Ground cinnamon
- 1 tsp Baking powder
- 3 ½ ozs Spelt flour
- 5 Tbsps Pastry flour
- 2 ozs softened butter
- 7 Tbsps sugar
- 2 eggs
- 3 ozs dried, candied Fruit (such as orange peel, lemon peel, cherries)
Preparation steps
Toast the blanched almonds in a dry skillet until golden brown. Allow to cool and chop coarsely. Separate the eggs. Mix together the ground almonds, chopped almonds, salt, cinnamon, baking powder and both flours in a large bowl. In a separate bowl, beat the butter and sugar until smooth and creamy. Add the egg yolks and mix well. Stir in the flour mixture and mix until well combined. Beat the egg whites until stiff and fold into the batter along with the candied fruit.
Preheat the oven to 180°C / 350°F.
Divide the dough into two logs about 1 inch wide and place on a baking sheet lined with parchment paper. Press lightly to flatten and bake for 30 minutes. Remove from the oven, carefully slide onto a cutting board and let cool briefly. Cut each log into approximately 1/2 inch thick slices. Lay flat on the baking sheet and return to the oven for about 10-15 minutes, until crisp. Remove from the oven, cool on a wire rack and store in an airtight container.
