Ingredients for Tuscan Spice And Almond Biscotti
- Toasted Almond
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup honey
- 1 large egg
- Pure Vanilla Extract
- 1/2 teaspoon almond extract
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How to Make Tuscan Spice And Almond Biscotti
- Preheat oven to 350°F (175°C).
- Toast 1 cup of almonds in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Let cool completely.
- Finely grind 1/3 cup of the toasted almonds in a food processor.
- In a medium bowl, whisk together the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In a large bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the honey, egg, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the remaining 2/3 cup of toasted almonds.
- On a lightly floured surface, shape the dough into two logs, approximately 12 inches long and 2 inches wide.
- Place the logs on a baking sheet lined with parchment paper, leaving space between them.
- Bake for 25-30 minutes, or until the logs are firm and lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, cut each log into 3/4-inch thick slices.
- Arrange the biscotti slices in a single layer on the baking sheet.
- Bake for 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
5g
Carbs
2g
