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Nutrition Facts
Serving Size 42 g
(Approx. 16 Servings)
Amount Per Serving
Calories 180 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 115 mg 5%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 9 g
Protein 3 g
Vitamin A 0% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Almond Biscotti

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
16  People


Recipe makes 16 Servings

1/2 cup(s) olive oil extra light
2/3 cup(s) nautral sliced almonds
1 1/2 cup(s) flour
2/3 cup(s) light brown sugar, firmly packed
1 Tsp ground cinnamon
1 Tsp baking powder
1/2 Tsp salt
2 large eggs, beaten
1 non-stick cooking spray
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Heat oven to 325°F.
Grease a 13 x 9-inch baking pan with 2 tablespoons olive oil and set aside.
Combine sliced almonds, flour, sugar, cinnamon, baking powder and salt in a mixing bowl.
Stir in beaten eggs and remaining 6 tablespoons olive oil to form a dough.
Spread dough into prepared pan and press evenly with wet fingertips.
Bake biscotti on center over rack for 30 minutes.
Remove from oven and cut into 1 inch bars; 32 total.
Place bars on a sprayed, foil-lined baking sheet and bake for 15 more minutes or until golden.
Cool bars on a wire rack.



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