Almond Cinnamon Biscotti
Source of Recipe
Marla
List of Ingredients
Low Fat Almond Cinnamon Biscotti
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 cups all purpose flour
1/2 cup chopped toasted almonds
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
Recipe
Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine
first 4 ingredients in bowl of heavy-duty electric mixer fitted with
paddle attachment. Beat until well blended. Mix flour, almonds,
cinnamon, baking soda and salt in medium bowl. Gradually add to egg
mixture, beating until blended (dough will be soft).
Turn dough out onto floured surface and gather together. Roll dough
between palms and work surface into 16-inch-long log. Transfer to
prepared sheet. Flatten log to 1-inch thickness. Bake until light
brown and cracked on top, about 30 minutes. Transfer sheet to rack;
cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface. Using serrated knife, cut log on
sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking
sheets. Bake 10 minutes per side. Transfer to racks and cool
(biscotti will harden while cooling). (Can be made ahead. Store
airtight up to 1 week.)
Makes about 36.
Per Cookie: calories, 78; total fat, 2 g; saturated fat, 0.5g;
cholesterol, 27 mg
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