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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Oven

Cuisine: Californian

Serving Size: 48 - Change

Nutritional Facts

Servings Per Recipe: 48

Amount Per Serving

Calories 115

% Daily Value**

Total Fat 4g

Saturated Fat 1g

Unsaturated Fat 1g

Cholesterol 34mg

11%

Sodium 13mg

Total Carbohydrate 18g

Dietary Fiber 1g

Sugars 9g

Protein 3g

Vitamin A 1%

Vitamin C 0%

Calcium 2%

Iron 5%

Potassium 2%

Vitamin E 3%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantucci (Hazelnut Biscotti)

Submitted By: Steve W. - See All My Recipes

Date Added: January 14, 2019

Ingredients:

2 Teaspoons Baking Powder

2 Teaspoons Extract Of Vanilla or almond extract

4 Tablespoons Frangelico

4 Cups All-Purpose Flour upto 7/12 cups

2 Teaspoons Almond Extract (1/2 tsp)

2 Cups Sugar (8oz)

6 Eggs or egg substitute

2 Cups Hazelnuts or chopped almonds

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Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients (except the nuts) together in a bowl.

3. In a separate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff.

4. Do not over mix. Stir in the nuts. Shape the dough into 2 flattish logs 3" wide and approximately 15 " long.

5. Place the logs on a parchment lined cookie sheet.

6. Bake for 20 minutes at 350. Remove from oven and let cool to the touch.

7. Using a bread knife, slice the log on diagonal into 3/4" slices.

8. Place the pieces back on the cookie sheet, side down.

9. Bake again for 15" until the cookies are golden brown.

10. (Turn slices over 1/2 way through second baking).

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Dietary Notes:

This recipe is low-sodium with 12.71mg per serving and low-saturated fat with 0.6g per serving

Food Allergy Information:

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


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