Low-fat Almond Biscotti

1 cup unbleached flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
4 Tablespoons reduced-fat margarine
3 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup sliced almonds
  1. Preheat oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. In a large mixing bowl combine unbleached flour, whole wheat flour, sugar, and baking powder; mix well. Add the margarine and rub in with your fingers or use a pastry blender. Combine until the mixture looks like fine granules. Stir in egg whites and vanilla and almond extracts. Fold in the almonds.
  3. On a lightly floured surface cut dough in half and shape each half into a 10-x-2 inch log. Place logs on greased cookie sheet 4 inches apart. Bake at 350 degrees F. for about 25 minutes, or until lightly browned.
  4. Cool for 10 minutes. After cooled, cut logs into 1/2 inch thick slices. Place slices back on baking sheet with cut side down. Bake at 350 degrees F. for 20 minutes or until dry and crisp. Turn slices over after 10 minutes.
  5. Cool biscotti on wire racks. Store in airtight containers.

Yield: About 36 biscotti

1997 Sandi Dobrowolsky


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