TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD: about 2 dozen.
Ingredients
2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted
Directions
1. Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
2. Divide dough in half. Using lightly floured hands, shape each portion into a 9×2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.
3. Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
4. Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts
1 biscotti: 89 calories, 3g fat (0 saturated fat), 16mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.