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Crunchy biscotti are my go-to coffee dunkers. The sweet toasts make a perfect hostess or holiday gift besides. This recipe features almonds but pecans or hazelnuts would be fine, with vanilla extract in place of almond.
Ingredientes
- 1/2 cup butter, softened
- 7/8 cup granulated sugar (1/2 cup + 1/3 cup will work)
- 1 large egg
- 1 teaspoon almond extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 cup sour cream
- 1/2 cup chopped almonds (I used slivered)
Direcciones
- NOTE: An electric stand mixer is ideal for making this because the dough is very thick.
- Preheat oven to 350 degrees F. Grease a large baking sheet and set aside.
- In large mixing bowl beat butter and sugar until light and fluffy. Beat in egg and extract.
- In a smaller bowl stir together flour, baking soda, salt, and cardamom.
- Add flour mixture alternately with sour cream to butter mixture in 3 or 4 increments each; stir in almonds.
- Divide dough in half; shape each portion into a ball. Roll each ball into a 15-inch log on the baking sheet arranging the rolls 4 or 5 inches apart.lengthwise on it.
- Bake 30 minutes or until lightly browned and firm to touch.
- Carefully transfer to cutting board and cut at a 45 degree angle with sharp knife into 1/2-inch slices.
- Place slices cut-side down on baking sheet.and bake for 5 minutes ON EACH SIDE or til lightly browned. Remove to wire rack to cool completely. (I cut and bake 1 log slices at a time.)
- Yield: about 40 biscotti.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 40 servings | |
| Calories 78 | |
| Calories from Fat 29 | 37% |
| Total Fat 3.31g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 51mg | 2% |
| Potassium 19mg | 1% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.54g | 3% |
| Protein 1.2g | 2% |
