Almond Biscotti
  • 2large eggs
  • 1cup date sugar, maple sugar, or natural cane sugar
  • Zest of 1 medium orange (about 2 teaspoons)
  • Zest of 2 medium lemons (about 4 teaspoons)
  • 2teaspoons ground coriander
  • 1teaspoon vanilla extract
  • 2cups whole-wheat pastry flour
  • 1/2teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 2/3cup blanched slivered almondstoasted
  • 1-2tablespoons fresh lemon juice
  1. Mix together eggs, sugar, orange and lemon zest, coriander, and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Mix dry ingredients into wet mixture; stir in almonds. If dough seems too dry, stir in 1-2 tablespoons lemon juice.
  2. Preheat oven to 350°. Lightly grease a baking sheet. Transfer dough to sheet and form into a long loaf about 3 inches wide. Bake for 20 minutes or until loaf is firm when tapped. Transfer to a cutting board and cut crosswise into finger-wide biscotti. Reduce heat to 300°. Lay biscotti, cut-side down, on baking sheet. Return to oven and bake 5 minutes; turn over and bake another 5-10 minutes, until crisp.
Recipe Notes
Nutrition Facts
Almond Biscotti
Amount Per Serving
Calories 69
% Daily Value*
Cholesterol 14mg 5%
Sodium 51mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 69 cal, 23% fat cal, 2g fat, 0g sat fat, 14mg chol, 2g protein, 11g carb, 1g fiber, 51mg sodium