Almond biscotti make a great dunking cookie, but they are also great just by themselves.
Serves: Serves: 16
- 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
- Preheat oven to 350F. Line baking sheet with foil and spray with cooking spray.
- Combine flour, sugar and baking powder in large bowl; mix well.
- Combine egg substitute, egg whites, canola oil and almond extract in small bowl and beat until smooth and creamy.
- Gradually add egg mixture to flour mixture until completely blended. Fold in chopped almonds.
- Divide dough in half; shape each half into 8-inch-long log (about 1-inch thick 2 1/2 inches wide).
- Bake 30 to 35 minutes. Remove from oven and cool 10 to 15 minutes.
- Cut logs into 3/4-inch slices and place cut side down on baking sheet. Sprinkle tops with cinnamon-sugar.
- Return to oven and bake 7 to 8 minutes; turn biscotti and bake 5 to 6 minutes, until lightly browned on both sides.
- 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.
- 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.To order this book go to Amazon.