Food & Recipes

Almond Biscotti

Almond biscotti make a great dunking cookie, but they are also great just by themselves.

Serves: 16

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 1/2 cup egg substitute
• 2 large egg whites
• 1 tablespoon canola oil
• 1/4 teaspoon almond extract
• 2 tablespoons chopped almonds
• Cinnamon-sugar, for topping

Directions:

1. Preheat oven to 350F. Line baking sheet with foil and spray with cooking spray.
2. Combine flour, sugar and baking powder in large bowl; mix well.
3. Combine egg substitute, egg whites, canola oil and almond extract in small bowl and beat until smooth and creamy.
4. Gradually add egg mixture to flour mixture until completely blended. Fold in chopped almonds.
5. Divide dough in half; shape each half into 8-inch-long log (about 1-inch thick 2 1/2 inches wide).
6. Bake 30 to 35 minutes. Remove from oven and cool 10 to 15 minutes.
7. Cut logs into 3/4-inch slices and place cut side down on baking sheet. Sprinkle tops with cinnamon-sugar.
8. Return to oven and bake 7 to 8 minutes; turn biscotti and bake 5 to 6 minutes, until lightly browned on both sides.
9. Cool to room temperature and store in airtight container for up to 2 weeks or freeze in plastic freezer bags. Thaw at room temperature before serving.

Tips: One ounce almonds contains as much calcium as 1/4 cup milk.

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

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