Low Sodium Italian Almond Biscotti
Indulge in the delightful crunch of Low Sodium Italian Almond Biscotti, a perfect balance of tradition and health-conscious baking. This elegant recipe delivers the classic flavors of almond and orange zest, enhanced by a gentle hint of pure vanilla and almond extracts. Whole almonds nestle into the golden, twice-baked texture, while the reduced sodium content ensures a heart-friendly treat without compromising on taste. With just 20 minutes of prep time, these biscotti are ideal for dunking in coffee or tea, making them the ultimate guilt-free snack or dessert. Elevate your baking repertoire with this easy, low-sodium twist on an authentic Italian favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole almonds
- 1 tablespoon orange zest
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour and baking powder.
In a large bowl, cream together the unsalted butter and sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract, almond extract, and orange zest.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the whole almonds until evenly distributed in the dough.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
Bake for 25-30 minutes until the logs are lightly golden and firm to the touch.
Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 325°F (165°C).
Once slightly cooled, transfer the logs to a cutting board. Using a sharp serrated knife, cut diagonal slices about 3/4 inch thick.
Place the slices cut-side down on the baking sheet and return to the oven for another 10 minutes. Flip the biscotti over and bake for an additional 10 minutes until crisp and golden.
Remove from the oven and transfer to a wire rack to cool completely.
Store in an airtight container for up to two weeks. Enjoy with coffee or tea!
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 52 mg | 1% | |
*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.
