Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | self raising flour | 400 g | — | Buy |
| 2 | baking powder | 1 tsp | 3 kcal0g protein · 1g carbs · 0g fat | Buy |
| 3 | white sugar | 1 cup | 929 kcal0g protein · 240g carbs · 0g fat | Buy |
| 4 | oil | 1 cup | 1999 kcal0g protein · 2g carbs · 238g fat · 0g fibre | Buy |
| 5 | eggs | 4 piece | 286 kcal25g protein · 1g carbs · 19g fat | Buy |
| 6 | the juice of 2 lemons | 0 g | — | Buy |
| 7 | Powdered sugar | 0 g | — | Buy |
| 8 | Pure vanilla extract | 0 g | — | Buy |
Total, all ingredients3217 kcal · 25g protein · 245g carbs · 257g fat · 0g fiber
Per servingno servings count given
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Directions
Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.
Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).
On a large flat surface, such as a cutting board or plate, sift the powdered sugar.
Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.
Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.
Place pans into an oven preheated to 200°C (392°F).
Bake for 5–15 minutes, until biscotti begin to turn golden.
Cool completely.
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