Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe about 32 biscotti
- Calories113
- Total Fat (g)6
- Saturated Fat (g)2
- Cholesterol (mg)8
- Sodium (mg)66
- Carbohydrate (g)14
- Fiber (g)1
- Protein (g)2
Tarragon Biscotti
Bake: 20 minutes + 10 minutes + 10 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
- 3-1/4 cupsall-purpose flour
- 2 teaspoonsbaking powder
- 1/2 cupbutter, softened
- 2/3 cupsugar
- 1/4 cupsnipped fresh tarragon or 1 tablespoon dried tarragon, crushed
- 1 tablespoonfinely shredded lemon peel
- 1/4 teaspoonsalt
- 3/4 cuprefrigerated or frozen egg product, thawed, or 3 eggs
- 1 cupchopped walnuts
Directions
Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a small bowl, combine flour and baking powder; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tarragon, lemon peel, and salt; beat until combined. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the nuts. Divide dough in half.
Shape each half into an 11-inch-long loaf. Place loaves about 5 inches apart on prepared cookie sheet. Flatten each loaf slightly until 2 inches wide.
Bake for 20 to 25 minutes or until light brown. Cool loaves on cookie sheet about 1 hour or until completely cool.
Preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on cookie sheets. Bake in the 325 degrees F oven for 10 minutes. Turn slices over and bake for 10 to 12 minutes more or until dry and light brown. Remove and cool on wire racks.







