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Anise Almond Biscotti
Source: dLife

Crispy, twice-baked, almond and anise Italian cookies.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 60 servings
Amount Per Serving
Calories 36.0
Total Carbs 5.9 g
Dietary Fiber 0.2 g
Sugars 1.8 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 24.6 mg
Protein 0.9 g
Sodium 31.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 tbsp  margarine
0 3/4 cup  sugar
2 each  eggs
2 each  egg whites
2 1/2 cup  white all purpose flour
2 tsp  anise seed
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
0.3333 cup  Nuts, almonds, blanched, whole
  1. Using electric beaters, combine margarine, sugar, eggs, and egg whites until smooth. Mix together flour, anise seeds, baking powder, baking soda, and salt and gradually fold into margarine mixture. Stir in almonds.
  2. Form dough on greased baking sheets into 4 slightly flattened rolls, 1 1/2 inches in diameter. Bake at 350 degrees F for 20 minutes or until lightly browned. Let rest on wire racks until cool.
  3. Slice into 1/2 inch thick bars. Lay slices, cut side down on an ungreased baking sheet.
  4. Bake cookies again at 350 degrees F, 7 to 10 minutes per side, until golden. Let cool.

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