Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories172.4 kcal (9%)
Total Fat9.1 g (13%)
Carbs21.1 g (8%)
Sugars11.2 g (12%)
Protein3.2 g (6%)
Sodium77.5 mg (4%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
48 servings
7eggs
1 cupgranulated sugar
¾ cupvegetable oil
1zest of orange
4 cupsall purpose flour
6 tspbaking powder
salt
Pistachio and Cranberry Variation
Chocolate Hazelnut Vatiation
Blueberry and White Chocolate Variation
Instructions
Step 1
Preheat oven to 350F and line 2 baking sheets with parchment paper.
Step 2
In a large bowl, whisk together eggs; sugar; vegetable oil and orange zest.
Step 3
Sift the flour, baking powder and pinch of salt. Gradually add the dry ingredients to the egg mixture with a wooden spoon until fully incorporated. The mixture will resemble a very soft bread dough.
Step 4
Scrape out the dough onto a lightly floured surface and divide it into into three pieces.
Step 5
If you are making all 3 variations, see *note below.
Step 6
Knead in the ingredients of your choice into the dough until evenly dispersed. The dough will be sticky. Avoid adding too much extra flour and use a bench scraper and/or damp hands to help you.
Step 7
Roll each piece into a log, transfer onto the prepared baking sheet and flatten into a 30 cm by 8 cm rectangle.
Step 8
Bake for approximately 25-30 minutes or until golden brown.
Step 9
Transfer to a wire rack and let cool for 15-20 minutes. Reduce the oven temperature to 275F.
Step 10
Place each log on a cutting board. With a serrated knife, slice each log into 1 cm biscotti. Transfer the biscotti back onto the baking sheets and continue baking for 30 minutes, flipping halfway.
Step 11
Transfer to a wire rack and let cool before serving.
Notes
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