Almond Biscotti
Biscotti is a delicious, twice
baked cookie that is wonderful served with coffee or tea. Try this wonderful low
fat version!
Ingredients:
1 c. flour
1 c. whole wheat pastry flour
2/3 c. sugar
2 tsp. baking powder
4 T. reduced-fat margarine or light butter
3 egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1/4 c. finely chopped almonds
Directions:
Combine flours, sugar, and baking powder. Stir to mix well.
Use a pastry cutter to cut in the margarine or butter until the mixture
resembles coarse meal. Stir in the egg whites and the vanilla and almond
extracts. Fold in the almonds.
Turn the dough into a lightly floured surface, and shape into two 9 x 2 inch
logs. Coat a baking sheet with nonstick cooking spray and place the logs on the
sheet, leaving 4 inches of space between the logs to allow for spreading. Bake
at 350 degrees for about 25 minutes, or until lightly browned.
Cool the logs at room temperature for 10 minutes. Then use a serrated knife to
slice the logs diagonally into 1/2-inch-thick slices.
Place the slices on an ungreased baking sheet in a single layer, cut side down.
Bake at 350 degrees for 18-20 minutes, or until dry and crisp, turning the
slices over after 10 minutes.
Transfer the biscotti to wire racks, and cool completely. Serve immediately or
store in an airtight container.
Makes 24
Serving size: 1
Calories: 76
Fat: 1.8 g.
Protein: 1.9 g.
Cholesterol: 0 mg.
Sodium: 57 mg.
Carbs: not listed
Fiber: 1g.
Calcium: 12 mg.
Potassium: 43 mg.
* * *
Submitted by Michelle Jones
Source: Secrets of Fat-Free Baking, by Sandra Woodruff, RD
Over 130 low-fat & fat-free recipes for scrumptious and simple-to-make
cakes, cookies, brownies, muffins, pies, breads, plus many other tasty goodies!
Including great tips on the how-to's of low-fat baking.
If you're interested in owning this wonderful low-fat baking cook-book, click
here
