1 hr 30 mins
1 hr 30 mins
A recipe that I obtained from allhomemadecookies.com and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great.
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Units: US | Metric
- 1Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
- 2Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
- 3In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
- 4Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2" thick x 1 1/2" wide x 12" long and place 2 " apart.
- 5Bake at 300°F for 40 minutes or until golden brown.
- 6Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2" thick with a serrated knife.
- 7Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.
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Nutritional Facts for Healthy Almond Biscotti
Serving Size: 1 (533 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 160.1
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.1 mg
- Sodium 195.5 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 4.1 g
- Sugars 0.7 g
- Protein 7.8 g
The following items or measurements are not included:
nonfat vanilla soymilk
oranges, zest of