20 Serves
68 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
25 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
0 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Whisk in the eggs and vanilla extract until a cohesive dough forms.
Fold the whole almonds into the dough until they are evenly distributed.
Shape the dough into two long logs on the prepared baking sheet and bake for 25 minutes until golden brown.
Remove the logs from the oven and allow them to cool slightly for 5 minutes, then use a serrated knife to slice them into individual biscotti.
Return the slices to the baking sheet and bake for an additional 15 minutes until they are crisp and dry.
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Italian