Some types of biscotti
Biscotti are twice-baked Italian almond biscuits, originating from the Tuscan city of Prato. They are characterized by their dry, crunchy texture and are typically made with flour, sugar, eggs, and almonds, though variations include other nuts, dried fruits, or anise.
🍽️ Nutrition at a glance
Biscotti are a carbohydrate-rich snack with a moderate amount of fat from nuts and eggs, providing a quick energy boost. A typical serving offers a modest amount of protein and is a source of minerals like magnesium and iron from the flour and nuts.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 6 g |
| Carbs | 35 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 120 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 80 mg |
| Potassium | 100 mg |
| Manganese | 0.4 mg |
| Selenium | 10 µg |
| Vitamin B1 (Thiamin) | 0.1 mg |
| Folate | 25 µg |
Per 2 pieces (approx. 60 g) · estimated, varies by recipe
💡 What's interesting
The name 'biscotti' literally means 'twice-cooked' in Italian, referring to the baking process that gives them their signature dry, dunkable texture. Nutritionally, their low moisture content makes them a long-lasting, shelf-stable food, historically useful for travelers and soldiers.
