Wayne Gisslen

Almond Biscotti

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing

Sponge method.

  1. Combine the eggs, sugar, and salt. Stir over hot water to warm the mixture. Whip until thick and light.
  2. Fold in the vanilla and orange zest.
  3. Sift together the flour and baking powder. Fold in the egg mixture.
  4. Mix in the almonds.

Per 1 ounce (28.35 g): Calories, 110; Protein, 3 g; Fat, 4.5 g (36% cal.); Cholesterol, 15 mg; Carbohydrates, 15 g; Fiber, 2 g; Sodium, 110 mg.