I just finished baking 120 biscotti cookies for a Christmas cookie exchange I decided to participate in. I love making biscotti because it is a nice light treat that tastes great when dunking in coffee or tea. It is a perfect treat on a cold winters night.
Interestingly enough, biscotti is a cookie that has very little added fat. In fact, the only fat in the recipe is from the egg yolks. So this recipe is great for anyone who is looking for a low fat treat this time of year. However, just because it is low fat, doesn’t mean that is 100% healthy. The recipe still uses white flour and has sugar in it.
To make this recipe healthier, you can substitute with whole wheat flour and Splenda to make it a lower calorie cookie and higher in fibre. See this link for the adjusted ‘Diabetic Friendly” recipe.
Hope you enjoy! ~Susan
P.S. Biscotti in Italian means cooked twice, just the way these cookies are prepared.
These are the cute recipes cards that I made to go along with the biscotti. You can download here. I printed them on card stock.
- 2 cups flour
- 2/3 cup sugar
- A pinch of salt
- 1 tsp baking powder
- 3 eggs + 1 for egg wash
- 1 tsp vanilla
- ¾ cup slivered almonds
- In a large bowl sift together flour, sugar, salt, and baking powder.
- Stir in 3 eggs and vanilla.
- Once combined, stir in almonds
- Knead dough until all ingredients are combined.
- Transfer to a flat surface. Divide the dough into 3 pieces and form 3 cylinders approximately 12 inches (30 cm) long.
- Prepare the egg wash by beating the egg. Brush the egg wash on the dough.
- Place on baking sheet lined with parchment paper. Bake for 30 minutes in a 350 F (175 C) oven.
- Remove from the oven; cut in slices diagonally, approximately 3/8 inch (1 cm) thick. Place the slices back on the pan, and bake for approximately 15 more minutes.
*Note: I added chocolate drizzle for an added touch. I usually do white chocolate, but didn’t have any at home and didn’t feel like venturing out in the cold…so I went with dark chocolate.