Nutritional Info

Nutrition Facts

Serving Size 1 (23g)

Calories 43
Calories from Fat 17 (40%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 12.3mg 4%
Sodium 107.7mg 5%
Potassium 6.8mg 0%
Total Carbohydrate 5.2g 2%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 1g 2%

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Recipe Description
Lemon and almonds flavor these biscotti.
Prep time
30 min
Cook time
30 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  salt
1/2 Cup(c)  unsalted butter, at room temperature
1/2 Cup(c)  sugar
2   eggs, at room temperature
2 Teaspoon(t)  lemon zest, freshly grated
1 Cup(c)  almonds, toasted and coarsely chopped

Preparation

Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a large baking sheet. In a bowl, sift together the flour, baking powder and salt. In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the lemon zest, scraping the inside of the bowl with a rubber spatula. Gradually stir in the flour mixture and the nuts until blended. Divide the dough in half. With moistened hands, shape each piece into a 12 by 2 inch log on the prepared baking sheet. Bake for 20 minutes, or until the logs are lightly browned and firm when pressed in the center. Remove the pan from the oven, but do not turn off the heat. Let the logs cool 10 minutes on the baking sheet. Slide the logs onto a cutting board. Cut the logs into 1 1/2 inch thick slices. Place the slices on the baking sheet. Bake for 10 minutes, or until the cookies are lightly toasted. Have ready 2 large cooling racks. Transfer the cookies to the racks. Let cool completely. Store in an airtight container up to 2 weeks.

Additional notes

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Lemon Nut Biscotti
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