*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet especially for something that would soon turn crunchy. but...after the second baking it was crunchy and delicious!!!! this is the second time i've made biscotti and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs which turned out great. i've now made it twice the first a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!
I have experimented with several biscotti recipies but this one is my favorite. They are VERY hard and crunchy perfect for dipping into a latte and are essentially fat free. I typically half the recipe but instead of using 3 eggs I use 2 eggs because the dough would otherwise be too moist.
This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough place one on top of each other roll jelly style bake roll and slice.
This recipe is excellent! I've made it several times substituting whole wheat flour for the white and Amaretto and almonds for the Frangelica and hazelnuts. It's one of my new favorite recipes. Thanks to the owner!