YIELD Makes 32 biscotti
|1/4||cup finely chopped slivered almonds|
|4||egg whites, lightly beaten|
|2||teaspoons almond extract|
|2||cups all-purpose flour|
|2||teaspoons baking powder|
- Preheat oven to 375°F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown. (Watch almonds carefully. They burn easily.) 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 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
- As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices, cut sides down, 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. Store in airtight container.
|Serving Size:||1 Biscotti|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||21 %|
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