24 Serves
100 Mins
Preheat your oven to 175°C and line two baking sheets with parchment paper.
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AmericanVitamin 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
38 µg / 400 µgCalcium
140 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
97 mg / 4,700 mgSodium
518 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large bowl, sift together the all purpose flour, sugar, baking powder, baking soda, and salt.
Add the eggs, egg yolk, almond extract, and almonds to the dry mixture, mixing until a cohesive dough forms. If the dough is too dry, incorporate half of the reserved egg white.
With dampened hands, divide the dough into four logs, each approximately 6 inches long and 1 inch in diameter, and place them on the prepared baking sheets spaced 3-4 inches apart.
Bake the logs on the middle rack for 24 minutes until they are light golden brown and firm to the touch, then remove and cool for 15 minutes.
Reduce the oven temperature to 135°C. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
Arrange the slices back on the baking sheets and bake for an additional 40 minutes until they are completely dry and crisp throughout, then allow to cool completely.
6
g34
g16
g
Italian