Nutritional Info

Nutrition Facts

Serving Size 1 (12g)

Calories 50
Calories from Fat 25 (51%)
Amount Per Serving %DIV
Total Fat 2.8g 4%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 20.6mg 7%
Sodium 104.3mg 5%
Potassium 29.7mg 1%
Total Carbohydrate 4.7g 2%
Dietary Fiber 0.6g 2%
Sugars 0g
Protein 1.4g 3%

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Recipe Description
Toasting your own almonds enhances the wonderful nutty flavor in this traditional Italian biscotti. A subtle hint of saffron is the surprise for the palate in this recipe.
Prep time
30 min
Cook time
1 hr
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
7 3/50 Gram(g)  whole unblanched almonds
7 1179/2000 Gram(g)  plain flour
3 53/100 Gram(g)  sugar
1/8 Teaspoon(t)  salt
1/8 Teaspoon(t)  saffron powder
1/2 Teaspoon(t)  bicarbonate of soda
2   eggs
1   egg whites, lightly beaten


Preheat a 375 degree F oven.  Grease and flour 2 baking sheets. Spread the almonds in a baking tray and bake until lightly browned, about 15 minutes. When cool, grind 2 ounces of the almonds in a food processor, blender, or coffee grinder until pulverized. Coarsely chop the remaining almonds in 2 or 3 pieces each. Set aside. Combine the flour, sugar, salt, saffron, bicarbonate of soda and ground almonds in a bowl, and mix to blend. Make a well in the center and add the eggs. Stir to form a rough dough. Transfer to a floured surface and knead until well blended. Knead in the chopped almonds. Divide the dough into 3 equal parts. Roll into logs about 1 inch in diameter. Place on one of the prepared sheets, brush with the egg white and bake for 20 minutes. Remove from the oven. With a very sharp knife, cut into each log at an angle making 1/2 inch slices. Return the slices on the baking sheets to a 275 degree F oven, and bake for 25 minutes more. Transfer to a rack to cool.

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Italian Almond Biscotti
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