Low Sodium Italian Almond Biscotti
Indulge guilt-free with these Low Sodium Italian Almond Biscotti, a delightful twist on the classic Italian treat that's perfect for your morning coffee or afternoon tea. This recipe keeps it light on sodium without sacrificing flavor, thanks to fragrant orange zest, pure vanilla and almond extracts, and hearty whole almonds that add a satisfying crunch. The biscotti dough is baked twice to achieve their signature crispness, making them ideal for dipping. With just a handful of pantry staples and no added salt, these biscotti strike a perfect balance between sweet simplicity and elegant indulgence. Perfect for gifting or enjoying as a snack, they stay fresh for up to two weeks in an airtight container. Treat yourself to this wholesome, homemade delight!
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole almonds
- 1 tablespoon orange zest
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium-sized bowl, whisk together the flour and baking powder.
Step 3
In a large bowl, cream together the unsalted butter and sugar until light and fluffy using a hand mixer or stand mixer.
Step 4
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract, almond extract, and orange zest.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6
Fold in the whole almonds until evenly distributed in the dough.
Step 7
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
Step 8
Bake for 25-30 minutes until the logs are lightly golden and firm to the touch.
Step 9
Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
Step 10
Reduce the oven temperature to 325°F (165°C).
Step 11
Once slightly cooled, transfer the logs to a cutting board. Using a sharp serrated knife, cut diagonal slices about 3/4 inch thick.
Step 12
Place the slices cut-side down on the baking sheet and return to the oven for another 10 minutes. Flip the biscotti over and bake for an additional 10 minutes until crisp and golden.
Step 13
Remove from the oven and transfer to a wire rack to cool completely.
Step 14
Store in an airtight container for up to two weeks. Enjoy with coffee or tea!
Nutrition Facts
| Serving size | (762.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2901.0 |
| Total Fat 135.7g | 0% |
| Saturated Fat 38.4g | 0% |
| Cholesterol 682mg | 0% |
| Sodium 673.2mg | 0% |
| Total Carbohydrate 371.9g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 157.1g | |
| Protein 72.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 518.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 1510.8mg | 0% |
Source of Calories