Low Fat Dunking Almond Biscotti

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“These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
50 slices
UNITS:
US

Ingredients Nutrition

  • 2 cups flour
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 18 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon almond extract
  • 1 teaspoon almond extract
  • 2 -3 ounces sliced almonds, lightly toasted and coarsly chopped
  • 2 -4 tablespoons mini chocolate chips

Directions

  1. Sift together the first 4 ingredients in small bowl.
  2. Beat together the next 4 ingredients.
  3. Add the flour mixture to the egg mixture and combine on low speed of mixer.
  4. Add the almonds and chocolate chips.
  5. Preheat oven to 325.
  6. Line a large baking sheet with parchment paper.
  7. Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
  8. They'll be about 12"- 14" X 2" strips.
  9. Bake until firm and barley showing color, about 25-30 minutes.
  10. Cool on rack 10 minutes.
  11. Lower oven temperature to 300.
  12. Take the strips and slice them cross-wise into about 1/2" slices.
  13. Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
  14. Cool and store in an air tight container.

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