When it comes to a sweet treat, these crispy Italian cookies will please. Store them in an airtight container for up to a month so that you can enjoy them each morning with a cup of coffee in-hand!
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3/4 cup slivered almonds
1 large egg
1/2 cup egg substitute
1/2 cup sugar
1/2 cup sugar substitute
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
2 1/4 cups unbleached all-purpose flour, plus more for handling the dough
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons grated orange zest (from 1 large orange)
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Place the almonds in a small pan and toast for 3 to 5 minutes, shaking the pan occasionally, until nicely browned. Set aside.
- Using an electric mixer, beat the egg, egg substitute, sugar, sugar substitute, vanilla and almond extract until the mixture lightens and begins to thicken, about 5 minutes. Sift the flour, baking powder, baking soda and salt over the egg mixture. Add the almonds and orange zest. Fold to incorporate until just combined. The dough should be somewhat sticky.
- Drop the batter onto the prepared baking sheet by large spoonfuls, forming two rows. Using floured hands, form each row into a log with a slightly rounded top.
- Bake for 30 to 35 minutes, turning the baking sheet once, until the tops begin to crack and the logs feel solid. Remove the logs from the pan and cool for 10 minutes on a rack. (Leave the oven on.)
- Place the logs on a cutting board and slice on the diagonal into 1/2-inch cookies. Place on the baking sheets and bake for 15 minutes to ensure crispness. Transfer to a cooling rack. Store in an airtight container.
Nutrition information (per serving)
Makes 36 servings
Each biscotti contains:
Total fat: 1.5 g
Protein: 2 g
Carbohydrate: 9 g
Dietary fiber: 0 g
Cholesterol: 5 mg
Sodium: 40 mg
Potassium: 35 mg
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).