Recipe courtesy of Gale Gand
Elizabetta's Biscotti
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- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 327
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 54 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 327
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 54 mg
Ingredients
To finish the biscotti:
Directions
- Preheat oven to 375 degrees F.
- In a mixing bowl fitted with a paddle attachment, stir together the dry ingredients.
- In a small bowl, whisk together the eggs and the yolks. Add them to the dry ingredients and mix on low until moistened and combined.
- Flour your hands slightly and roll the dough into log 2-inches in diameter. Place on a sheet pan and brush with the beaten egg white. Sprinkle with sugar and bake until golden brown, about 10-15 to minutes. Lower oven temperature to 325 degrees F.
- Let cool for 5 minutes, then, cut on a bias with a serrated knife. Lay the slices out on a sheet pan and return them to the oven to dry out. Let cool, then store in an airtight container. Dip in Vin Santo.
- Serving suggestion: Vin Santo .
