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    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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