Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 54
Calories from Fat 9 (17%)
Amount Per Serving %DIV
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 16.4mg 5%
Sodium 31.7mg 1%
Potassium 27mg 1%
Total Carbohydrate 9.3g 3%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 1.6g 3%

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Recipe Description
Italian biscotti (literally, "twice cooked") bake first in a loaf, then in individual slices. They're traditionally dunked in coffee or sweet wine before eating.
Prep time
30 min
Cook time
40 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  white vanilla chips, melted (optional)
3 Tablespoon(T)  chocolate chips, melted (optional)
1/2 Cup(c)  miniature chocolate chips
1/2 Cup(c)  candied cherries, chopped
2 Teaspoon(t)  baking powder
3 Cup(c)  all purpose flour
3   eggs
2 Teaspoon(t)  almond extract
1/2 Cup(c)  margarine, softened
3/4 Cup(c)  sugar


Heat oven to 350 degrees F. Lightly grease a cookie sheet. In large bowl, combine sugar and margarine. Beat until well blended. Add almond extract and eggs then blend well. Add flour and baking powder and mix well. Stir in cherries and miniature chocolate chips. Shape dough into two l0 inch rolls. Place rolls 5 inches apart on greased cookie sheet. Flatten each to 3 inch width. Bake for 20 to 25 minutes, or until set and light golden brown. Remove from cookie sheet and place on wire racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2 inch thick slices. Arrange slices cut side down, on ungreased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes, or until bottoms begin to brown. Turn cookies over. Bake an additional 5 minutes or until browned and crisp. Remove from cookie sheets. Cool 15 minutes or until completely cooled. Drizzle cookies with melted chocolate and vanilla chips. Store in tightly covered container.

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