Low Fat Italian Almond Biscotti
Savor the classic crunch of Italian Almond Biscotti, reimagined in a guilt-free, low-fat version! This delightful recipe blends the delicate, nutty flavor of sliced almonds with hints of vanilla and almond extracts for an irresistible taste. Perfectly twice-baked to achieve their signature crisp texture, these golden treats are ideal for dunking into coffee, tea, or enjoying on their own. With just 20 minutes of prep time and wholesome ingredients like eggs and all-purpose flour, these biscotti are an easy way to indulge without compromise. Whether you're seeking a healthier dessert option or a thoughtful homemade gift, this simple yet elegant recipe delivers balanced sweetness and irresistible crunch in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
In a large bowl, beat the granulated sugar and eggs together using an electric mixer on medium speed for about 2-3 minutes until thick and pale in color.
Add in the vanilla extract and almond extract, and continue to mix until incorporated.
Gradually add the dry ingredients into the wet mixture, mixing until combined and a dough begins to form.
Fold the sliced almonds into the dough using a spatula until evenly distributed.
Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from oven and cool for 10 minutes on the baking sheet.
Reduce the oven temperature to 325°F (160°C).
Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2 inch thick slices.
Place the biscotti slices cut side down back onto the baking sheet. Bake for an additional 10-12 minutes, then flip the biscotti over and bake for another 10-12 minutes, or until lightly golden and crisp.
Transfer the biscotti to a wire rack to cool completely before serving or storing.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 358.3 g | 130% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 154.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
