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Recipe: Almond Biscotti
Similar Categories: Almond, Biscotti
1/4 cup finely chopped almonds
1/2 cup sugar
2 tablespoons margarine
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees. Place almonds in a small baking pan.
Bake 7 to 8 minutes until golden brown (watch carefully to avoid
burning). Set aside.
Beat sugar and margarine in medium bowl with electric mixer until
smooth. Add egg whites and almond extract; mix well. Combine flour,
baking powder and salt in large bowl; mix well. Stir egg white
mixture and almonds into flour mixture until well blended.
Spray two 9 x 5-inch loaf pans with non-stick cooking spray. Evenly
divide dough between prepared pans. Spread dough evenly over bottoms
of pans with wet fingertips. Bake 15 minutes or until knife inserted
into centers comes out clean.
Remove from oven and turn onto cutting board. As soon as loaves are
cool enough to handle, cut each into 16 (1/2-inch thick) slices.
Place slices on baking sheets covered with parchment paper or sprayed
with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or
until golden brown. Serve warm or cool completely and store in
airtight container.
Nutrition information per serving:
Calories: 56
Protein: 1g
Fat: 1g
Carbohydrates: 9g
Exchanges: 1/2 Starch/Bread; 1/2 Fat
1/2 cup sugar
2 tablespoons margarine
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees. Place almonds in a small baking pan.
Bake 7 to 8 minutes until golden brown (watch carefully to avoid
burning). Set aside.
Beat sugar and margarine in medium bowl with electric mixer until
smooth. Add egg whites and almond extract; mix well. Combine flour,
baking powder and salt in large bowl; mix well. Stir egg white
mixture and almonds into flour mixture until well blended.
Spray two 9 x 5-inch loaf pans with non-stick cooking spray. Evenly
divide dough between prepared pans. Spread dough evenly over bottoms
of pans with wet fingertips. Bake 15 minutes or until knife inserted
into centers comes out clean.
Remove from oven and turn onto cutting board. As soon as loaves are
cool enough to handle, cut each into 16 (1/2-inch thick) slices.
Place slices on baking sheets covered with parchment paper or sprayed
with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or
until golden brown. Serve warm or cool completely and store in
airtight container.
Nutrition information per serving:
Calories: 56
Protein: 1g
Fat: 1g
Carbohydrates: 9g
Exchanges: 1/2 Starch/Bread; 1/2 Fat
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