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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 73
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 15mg
Sodium 62mg
Total Carbohydrate 13g
Dietary Fiber 0g
Sugars 6g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Biscotti Di Prato Aunt's Recipe

Date Added: June 11, 2009


1 Cup Sugar plus extra for coating
1 Teaspoon Baking Soda
2 Eggs hard-boiled, Finely Chopped
2 1/2 Cups Flour (for roux)
1 Pinch Salt pepper to taste,
180 Grams Whole Almonds or 1/2 cup slivered almonds.
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1. Place the flour in a mound on a bench.

2. Make a well in the centre, put the almonds, sugar, egg, salt and baking soda in the well and mix these ingredients together.

3. Slowly mix in the flour, a little at a time.

4. Knead dough until smooth. Divide dough into 4 pieces and roll each piece into a long strip, about 1.

5. 25 cm in diameter. Place the strips on a greased baking sheet about 5cm apart.

6. Brush with the milk or egg wash and bake in a pre-heated 350F oven for 30 minutes until lightly browned.

7. Remove from the oven and slice the strips into 2cm slices.

8. Return the biscotti to the oven and bake for 10 minutes or until they are golden brown.

9. Store in an airtight container. They keep quite well for a couple of weeks.

10. Makes several dozen. Use a serrated knife to slice the biscotti or they won't slice properly.

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Dietary Notes:
This recipe is very low-sodium with 61.86mg per serving, low-fat with 1.56g per serving, low-saturated fat with 0.22g per serving and low-cholesterol with 14.81mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Almonds, Natural Sweeteners allergies.
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